Dirty Spaghetti
Dirty Spaghetti is a rich, one-pot pasta dish combining ground beef and breakfast sausage with a blend of smoked paprika, garlic, and Creole seasoning for a deeply savory, flavorful meal.
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Dirty Spaghetti is a rich, one-pot pasta dish combining ground beef and breakfast sausage with a blend of smoked paprika, garlic, and Creole seasoning for a deeply savory, flavorful meal.
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In a large pot or Dutch oven over medium-high heat, add the ground beef and breakfast sausage. Break it up and cook until browned.
Season the browning meat with onion powder, garlic powder, smoked paprika, garlic pepper, Greek seasoning, and seasoned salt. Continue cooking until the meat is fully browned.
While the meat is cooking, bring a separate large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
Once the meat is cooked, do not drain the fat. Push the meat to one side of the pot.
Add the chopped onion and bell pepper to the empty side of the pot with the rendered fat. Sauté for 3-4 minutes until they begin to soften.
Add the minced garlic and cook for another 30-60 seconds until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir to cook for about 1 minute.
Add a splash of beef broth to deglaze, then add the drained diced tomatoes. Stir everything together, incorporating the meat mixture.
Pour in the rest of the beef broth and stir to combine.
Cover the pot, bring the sauce to a simmer, and let it cook for 5 minutes.
Uncover and stir in the heavy cream. Add a splash of the reserved pasta water if the sauce seems too thick.
Add the cooked and drained spaghetti directly into the pot with the sauce.
Toss the spaghetti with the sauce until everything is well-coated.
Finish by seasoning with Creole seasoning and Italian seasoning to taste.
Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Store in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop over medium heat with a splash of water or broth to restore sauce consistency.
Yes, prepare the meat and spice mixture up to 2 days ahead, then cook the pasta fresh when ready. Or refrigerate the finished dish and reheat gently on the stovetop with a splash of water to restore creaminess.
Ground beef provides lean protein and a neutral base, while breakfast sausage adds fat, pork flavor, and seasoning depth. Using both balances richness and prevents the dish from tasting too heavy.
Italian sausage or spicy sausage work well; Italian adds herb notes while spicy amplifies heat. Avoid lean alternatives, as the fat content keeps the sauce creamy.
Cook spaghetti to al dente (slightly firm) per package directions, tasting 1–2 minutes before the suggested time. Overcooked pasta will turn mushy in the finished dish.
Yes, double or halve all ingredients proportionally. For larger batches, brown the meat in two batches to avoid overcrowding and ensure even cooking.
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