Dirty Spaghetti

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.

Add the diced onion and bell pepper to the pan and sauté until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pan. Cook, breaking it apart with a spatula, until fully browned.

Return the cooked vegetables to the pan with the beef. Add the butter and allow it to melt.

Stir in the paprika, onion powder, garlic powder, dried thyme, cumin, and cayenne pepper.

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.

Gradually pour in the beef stock (infused with a bay leaf), stirring constantly to create a smooth sauce.

Bring the sauce to a simmer and let it cook for a few minutes until it has thickened.

Add the cooked spaghetti and the reserved browned sausage to the pan with the sauce.

Toss everything together until the spaghetti is evenly coated in the sauce.

Serve the spaghetti in bowls and garnish with thinly sliced green onions.