Dirty Spaghetti

In a large Dutch oven or pot over medium-high heat, brown the ground beef and mild pork sausage, breaking it up as it cooks.

Season the meat with about half of the Cajun seasoning.

Drain any excess grease if necessary. Add the diced onion, bell pepper, and celery (the trinity) to the pot. Sauté for 5-7 minutes, until the vegetables have softened.

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

Add the tomato paste, stir it into the meat and vegetable mixture, and let it cook for 2-3 minutes to deepen the flavor.

Season the mixture again with the remaining Cajun seasoning, garlic and herb seasoning, and a couple of dashes of Worcestershire sauce. Stir well to combine.

Sprinkle the all-purpose flour over the mixture and stir continuously for about one minute to cook out the raw flour taste.

Slowly pour in the beef broth while stirring to prevent lumps and create a smooth sauce.

Bring the sauce to a simmer. Stir in the can of mushroom steak sauce, then season with salt and pepper to taste.

Let the sauce simmer for a few minutes to allow the flavors to meld.

Stir in the sliced fresh green onions.

Add the cooked spaghetti to the pot with the sauce. Use tongs to toss everything together until the pasta is fully coated.

Serve immediately.