Dirty Spaghetti Recipe

Closeup of baked dirty spaghetti with beef, andouille sausage, melted cheese, and parsley

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This dirty spaghetti is loaded with ground beef, smoky andouille, fire-roasted tomatoes, Cajun seasoning, and plenty of gooey cheese.

Prep Time20

Cook Time50

Rest Time10

Total Time1 20

Servings: servings

Calories: 612kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 lb lean ground beef 90/10
8 oz andouille sausage diced or crumbled (or Italian sausage, casings removed)
1 small yellow onion diced
1 green bell pepper diced
4 cloves garlic minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 14.5 oz can fire-roasted crushed tomatoes
2½ cups beef broth
½ cup heavy cream
1 packet Lipton Beefy Onion Soup Mix
2 tbsp Worcestershire sauce
1 tsp Louisiana-style hot sauce
½ tablespoon Cajun seasoning
1 teaspoon Italian seasoning
½ teaspoon sugar
1 teaspoon black pepper
1 tsp smoked paprika
¼ –½ tsp cayenne pepper optional
8 oz spaghetti broken in half
1 cup shredded sharp cheddar
1 cup shredded Monterey Jack
2 cups shredded mozzarella divided
2 tbsp salted butter
2 tbsp chopped fresh parsley plus more for garnish

Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
Grab a large Dutch oven or deep skillet and set it over medium-high heat. Add the ground beef and andouille sausage and cook until beautifully browned, breaking up the meat as it cooks. Those browned bits on the bottom of the pan are pure flavor boos, so don’t rush this step. Spoon off any excess grease, leaving about 2 tablespoons behind.
Add the onion and bell pepper and cook until softened, about 5 to 6 minutes. Stir in the garlic and cook for another minute, just until fragrant.
Add the tomato paste and cook for 4 to 5 minutes, stirring often. Don’t skip this! Sprinkle the flour over everything and stir constantly for another 2 minutes to cook away the raw flour taste.
Pour in the crushed tomatoes, beef broth, and heavy cream. Stir in the Beefy Onion Soup Mix, Worcestershire sauce, hot sauce, Cajun seasoning, Italian seasoning, sugar, black pepper, smoked paprika, and cayenne, if using. Bring everything to a gentle simmer and cook for about 5 minutes.
Break the spaghetti in half and stir it directly into the sauce. Press the noodles down so they’re mostly submerged, then cover and cook for 10 to 12 minutes, stirring every few minutes to prevent sticking. The spaghetti should be just shy of al dente since it’ll finish cooking in the oven. If the sauce thickens too quickly, stir in a little more beef broth.
Remove the pot from the heat. Stir in the sharp cheddar, Monterey Jack, ½ cup of the mozzarella, the butter, and chopped parsley until everything melts into the sauce. Taste and add extra Cajun seasoning or salt if needed.
Pour the spaghetti mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella over the top.
Bake for 18 to 22 minutes, or until the cheese is completely melted and the edges are bubbling. For golden brown cheesy spots, broil for the last minute or two. Keep an eye on it so it doesn’t burn.
Remove the baked dirty spaghetti from the oven and let it rest for 5 to 10 minutes. Finish with a little extra chopped parsley, then serve it up.

Notes

How to Store

Fridge: Let the spaghetti cool slightly, then transfer it to an airtight container and refrigerate within 2 hours. It will keep for up to 4 days.
Freezer: Divide it into freezer-safe containers and freeze for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating: Cover and reheat in a 350°F oven for 15 to 20 minutes, or until it reaches 165°F. Add a splash of broth before reheating to loosen the sauce. Individual portions can be covered and microwaved until hot.

Nutrition