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–+ servings
Dirty Spaghetti

Bold and Savory Dirty Spaghetti with Cajun Twist

A hearty and flavorful Dirty Spaghetti dish featuring smoky meaty gravy, perfect for busy nights or game day gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Ground Beef Substitute with ground turkey for a lighter option.
  • 1 pound Italian Turkey Sausage Pork sausage can be used for a more traditional flavor.
For the Aromatics
  • 1 medium Red Bell Pepper Substitute with yellow or orange bell peppers if desired.
  • 1 medium Green Bell Pepper
  • 1 medium Yellow Onion Shallots can work as a milder alternative.
  • 3 cloves Garlic Mash into a paste for maximum flavor.
For the Sauce
  • 2 tablespoons Tomato Paste Keeps the sauce from being too tomato-centric.
  • 2 tablespoons All-Purpose Flour A gluten-free flour blend can substitute.
  • 2 cups Beef Broth Chicken broth works for a lighter taste.
  • 1 teaspoon Nature’s Seasoning Substitute with salt, black pepper, garlic powder, and onion powder.
  • 1 tablespoon Cajun Seasoning Adjust the heat to your preference.
  • 1 teaspoon Italian Seasoning
For the Pasta
  • 12 ounces Spaghetti Noodles Try linguine for a different texture.
  • Pasta Water Always reserve more than needed.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Brown the Meat: Heat a large pot over medium-high heat and add the ground beef and Italian turkey sausage. Cook until browned, about 7-10 minutes. Drain excess grease.
  2. Add Aromatics: Stir in chopped yellow onion, red, and green bell peppers. Cook until soft, about 4-5 minutes. Add minced garlic and stir for another minute.
  3. Create Roux: Pour in Worcestershire sauce and scrape the browned bits off the bottom. Stir in tomato paste and cook for 2-3 minutes until deepened in color.
  4. Season and Thicken: Add Nature's seasoning and Cajun seasoning, followed by flour. Cook for 1-2 minutes until a roux forms. Gradually add beef broth; simmer for 5-7 minutes until thickened.
  5. Cook Spaghetti: Add uncooked spaghetti directly to the pot, stirring to coat with gravy. Cook until al dente, about 10-12 minutes, adjusting with reserved pasta water as necessary.
  6. Combine: Toss cooked spaghetti with meat gravy, adding reserved pasta water until desired consistency is reached. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 60mgCalcium: 60mgIron: 4mg

Notes

For better garlic flavor, create a paste. Avoid undercooking the roux; it should be golden. Reserve more pasta water for a perfect sauce consistency.

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