Dirty Spaghetti with Beef and Sausage | CookOS

Dirty Spaghetti

Name: Dirty Spaghetti with Beef and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz smoked sausage, sliced; 1 medium yellow onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 lb ground beef; 1/4 cup butter; 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp cumin; 1/2 tsp cayenne pepper; 1/4 cup all-purpose flour; 4 cups beef stock; 1 bay leaf; 1 lb spaghetti, cooked; 2 green onions, thinly sliced

Dirty spaghetti is a hearty pasta dish that layers ground beef and smoked sausage into a savory roux-thickened sauce, taking inspiration from Louisiana dirty rice for bold, complex flavor.

🌍American 🏷️Dirty spaghetti 🏷️Pasta 🏷️Ground beef 🏷️Sausage 🏷️Cajun-inspired

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🏷️Comfort food

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Total

45 min

Servings

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by bleukitchen

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Ingredients

8 oz smoked sausage, sliced
1 medium yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 lb ground beef
1/4 cup butter
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tsp cumin
1/2 tsp cayenne pepper
1/4 cup all-purpose flour
4 cups beef stock
1 bay leaf
1 lb spaghetti, cooked
2 green onions, thinly slicedoptional

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Instructions

1
In a large pan over medium-high heat, brown the sliced sausage. Once browned, remove from the pan and set aside, leaving the rendered fat.
2
Add the diced onion and bell pepper to the pan and sauté until softened.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Add the ground beef to the pan. Cook, breaking it apart with a spatula, until fully browned.
5
Return the cooked vegetables to the pan with the beef. Add the butter and allow it to melt.
6
Stir in the paprika, onion powder, garlic powder, dried thyme, cumin, and cayenne pepper.
7
Sprinkle the all-purpose flour over the meat mixture and stir well. Cook for about 1-2 minutes to cook out the raw flour taste.
8
Gradually pour in the beef stock (infused with a bay leaf), stirring constantly to create a smooth sauce.
9
Bring the sauce to a simmer and let it cook for a few minutes until it has thickened.
10
Add the cooked spaghetti and the reserved browned sausage to the pan with the sauce.
11
Toss everything together until the spaghetti is evenly coated in the sauce.
12
Serve the spaghetti in bowls and garnish with thinly sliced green onions.

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Tips & Notes

Pro tips

Build the roux with butter and flour before adding vegetables to create a smooth, thickened sauce that won't become lumpy when stock is added.
Slice the smoked sausage into coins or half-moons so it cooks evenly and releases its smoky flavor into the sauce.
Let the sauce simmer for at least 10–15 minutes after adding stock to allow spices and flavors to meld and the sauce to reach desired thickness.
Taste and adjust seasoning at the end; the paprika, onion powder, garlic powder, and thyme can vary in intensity depending on brand and freshness.

Substitutions

Smoked sausage → andouille sausage or kielbasa (more intense smoky flavor)
Ground beef → ground pork or ground chicken (lighter result; reduce fat if using chicken)
Beef stock → chicken stock or vegetable stock (slightly milder flavor profile)
Dried thyme → dried oregano or Italian seasoning (herbaceous note; use same amount)

Storage & make-ahead

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of stock if the sauce has thickened too much.

Common Questions

What does 'dirty' mean in this spaghetti recipe?

The term 'dirty' refers to the use of ground beef, sausage, and a roux-based sauce that mimics the texture and flavor profile of dirty rice, delivering a rich and savory dish.

Can I make dirty spaghetti ahead of time?

Yes. Prepare the sauce up to 2 days in advance and refrigerate in an airtight container. Reheat gently on the stovetop, adding a splash of stock if it thickens too much. Cook pasta fresh before serving.

Why use both ground beef and sausage?

Ground beef provides lean protein and bulk, while smoked sausage adds smoky depth and fat for richness. Together they create a more complex, layered flavor than either alone.

What type of sausage works best?

Smoked sausage is recommended for its bold flavor and texture. Andouille or kielbasa work well for a more authentic Louisiana-inspired taste.

How do I know when the roux is done?

Cook the butter and flour roux over medium heat for 2–3 minutes, stirring constantly, until it turns golden brown. It should smell nutty and coat the back of a spoon.