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Dirty Spaghhetti

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Ingredients

  • 1 lb Ground Beef
  • 2 Italian sausagef links or Italian sausage
  • 1 Red Bell pepper, diced
  • 1 Green Bell Pepper, diced
  • 1/2 Large white onion
  • 4 tbsp All purpose flour
  • 2 tbsp Tomato Paste
  • 2 tbsp Worcestershire
  • 4 Cloves garlic
  • 3-4 cups Beef broth
  • 1 lb Spaghetti
  • 1/2-1 cup Pasta water
  • Salt for pasta
  • Onion Soup mix, the amount you prefer
  • 1-2 tsp Italian seasoning
  • 1 tsp Nature's Seasoning (I made mine because I cannot find it in Mexico, recipe below)
  • 1 tsp Italian seasoning

For the Natures Seasoning mix

  • 3 tbsp  salt
  • 2 tbsp sugar
  • 2 tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp turmeric
  • 1.5 tsp corn starch

Instructions

  • To a large pot or skillet, brown the ground beef and the Italian sausage. Cook, breaking up until lightly browned. Drain if needed. I didn't because the ground beef we get in Mexico is pretty lean. The fat adds to the flavor anyway. When meat has browned, add the flour and cook a minute or two.
  • Add in the tomato paste, combine and cook a couple of minutes. Add your chopped vegetables , along with your Worcestershire, the garlic. Slowly add your beef broth. Add your lipton soup mix (I had to use an onion dip mix because the soup mix is not available in Cabo) along with your Nature's seasoning (recipe below if you can't locate) the cajun seasoning, and the italian seasoning. Allow to cook 10-15 minutes vegetables are tender.
  • Cook the spaghetti in a large pot of salted water reserving about a cup of pasta water! Add the spaghetti to the meat sauce, combine well, Serve immediately with a little garlic bread.