Dirty Spaghetti

5 from 1 vote

This easy dirty spaghetti is rich, savory, and packed with Cajun flavor. Best of all, everything cooks in one pot for a simple dinner with easy cleanup.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, entree, main, Main Course, main dish

Cuisine: cajun, creole, New Orleans, Southern

Keyword: chicken and rice one pan, Dirty Spaghetti, Dirty Spaghetti Recipe, easy dirty spaghetti, How to make Dirty Spaghetti, one-pan dinner, viral dirty spaghetti, what is Dirty Spaghetti

Servings: servings

Author: Alyssa Rivers

Equipment

1 large pot with a lid

Ingredients

1 pound lean ground beef
1 cup diced onion about 1 medium onion
1 cup diced celery about 2-3 ribs
½ cup diced green bell pepper about half a pepper
½ cup diced red bell pepper about half a pepper
1 tablespoon minced garlic about 3 cloves
1 tablespoon Cajun seasoning
½ teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon garlic powder
12 ounces uncooked spaghetti noodles
3 ½ cups beef broth
salt to taste
ground black pepper to taste

Instructions

Add 1 pound lean ground beef to a large pot. Cook and crumble over medium heat until no pink remains, about 7-8 minutes
Add 1 cup diced onion, ½ cup diced green bell pepper, ½ cup diced red bell pepper, 1 cup diced celery, 1 tablespoon minced garlic, 1 tablespoon Cajun seasoning, ½ teaspoon paprika, ½ teaspoon dried oregano, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder to the pot and cook for 3-4 minutes, until the vegetables begin to soften.
Add 12 ounces uncooked spaghetti noodles and 3 ½ cups beef broth to the pot and bring to a boil. Reduce the heat to medium-low, then cover and cook for 6 minutes. Remove the lid and cook for 2-3 minutes, until the noodles are al dente.
Season with salt and ground black pepper to taste, then serve.

Notes

Storage and Make Ahead Instructions

Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of beef broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop until warmed through.
Make Ahead: Cook the meat and vegetables up to 24 hours in advance. Store in the fridge, then reheat in the pot before continuing with the recipe.

Nutrition

QR code

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