What is the holy trinity in Cajun cooking?

Onions, bell peppers, and celery—the aromatic base of this Creole meat sauce that builds depth and authentic flavor.

Can I use only ground beef instead of a beef-sausage mix?

Yes, but Italian sausage adds richness and seasoning complexity. If using only beef, increase Creole and complete seasoning slightly to compensate.

What does tossing the pasta in the pan accomplish?

It coats the spaghetti directly with sauce and allows the pasta to absorb the Creole flavors, creating a more cohesive, 'dirty' dish rather than sauce on top.

How thick should the meat sauce be?

The roux and simmering time should create a sauce thick enough to cling to pasta without pooling at the bottom of the pan.

Can I make this ahead?

Yes—the meat sauce tastes better the next day. Refrigerate up to 3 days, reheat gently on the stovetop, and cook pasta fresh before serving.

Cajun Spaghetti With Creole Meat Sauce

Name: Cajun Spaghetti With Creole Meat Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1/2 cup onion, diced; 1/2 cup green bell pepper, diced; 1/2 cup celery, diced; 1 tsp Creole seasoning; 1 packet sazón seasoning; 1 tsp complete seasoning; 1 lb thin spaghetti; salt, to taste; 1 lb ground beef; 1 lb Italian sausage, casings removed; 1 tbsp beef bouillon paste; 2 tbsp tomato paste; 4 cloves garlic, sliced; 2 tbsp all-purpose flour; 1 (14.5 oz) can fire-roasted diced tomatoes; 1 tbsp Worcestershire sauce; 1 bay leaf; Grated Parmesan cheese, for garnish

CookOSBeta

Cajun Spaghetti With Creole Meat Sauce | CookOS

Ingredients

2 tbsp butter
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 tsp Creole seasoning
1 packet sazón seasoning
1 tsp complete seasoning
1 lb thin spaghetti
salt, to taste
1 lb ground beef
1 lb Italian sausage, casings removed
1 tbsp beef bouillon paste
2 tbsp tomato paste
4 cloves garlic, sliced
2 tbsp all-purpose flour
1 (14.5 oz) can fire-roasted diced tomatoes
1 tbsp Worcestershire sauce
1 bay leaf
Grated Parmesan cheese, for garnishoptional

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Instructions

1
In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion, green bell pepper, and celery (the trinity) and sauté until softened.
2
Add the Creole seasoning, sazón packet, and complete seasoning. Stir to combine and cook for another minute until fragrant.
3
Meanwhile, bring a large pot of generously salted water to a boil. Add the thin spaghetti and cook according to package directions until al dente.
4
Once the vegetables are translucent, add the ground beef and Italian sausage to the pot. Use a spoon to break up the meat and cook until fully browned.
5
Before draining the pasta, reserve about 2 cups of the starchy cooking water. Then, drain the pasta in a colander.
6
Do not drain the rendered fat from the meat. Add the beef bouillon paste, tomato paste, and sliced garlic to the pot. Sauté for 1-2 minutes until the garlic is fragrant.
7
Sprinkle the all-purpose flour over the meat mixture and stir well to create a roux. Cook for about one minute.
8
Add the can of fire-roasted diced tomatoes with their juices. Fill the empty tomato can with the reserved pasta water and pour it into the pot.
9
Stir in the Worcestershire sauce and add the bay leaf. Bring the sauce to a boil, then reduce the heat to low, cover, and let it simmer until it has thickened, about 15-20 minutes.
10
Remove and discard the bay leaf. Add the cooked spaghetti directly into the pot with the sauce and toss everything together until the pasta is well-coated.
11
Transfer the spaghetti to a large serving bowl. Garnish with freshly grated Parmesan cheese and serve immediately.