Move over spaghetti and meat sauce, dirty spaghetti is here to spice up dinner! Inspired by Cajun dirty rice, it’s a one-pot recipe loaded with seasoned beef, tender vegetables, and bold flavors in every bite.
Reasons This Recipe Belongs in Your Rotation
- One pot, no stress: Everything cooks in one pan, so you get easy cleanup and a simple weeknight dinner.
- Big, bold comfort: Every bite is warm, hearty, and super satisfying.
- Weeknight win: Fast to make, full of flavor, and perfect when you need dinner on the table without the hassle.
Dirty Spaghetti Ingredients
- For the Meat: You can use a 50/50 mix of ground pork and ground beef. If using higher fat meat, drain most of the grease. Leave about 2–3 tablespoons in the pot before adding vegetables.
- Fresh Herbs: For a brighter flavor, use 1 tablespoon of fresh oregano instead of 1 teaspoon of dried oregano.
- Add Heat: Add 1/4 teaspoon of cayenne pepper for more spice.
How to Make Dirty Spaghetti
This recipe keeps things easy with everything cooking in one pot. As it simmers, the flavors come together, and the pasta turns rich and savory. Serve it with a simple green salad, garlic bread, roasted vegetables, or steamed broccoli for a complete meal.
- Cook the Beef: Add ground beef to a large pot. Cook over medium heat, breaking it up as it browns, until no pink remains (about 7–8 minutes).
- Add Veggies and Spices: Add onion, bell peppers, celery, garlic, Cajun seasoning, paprika, oregano, onion powder, and garlic powder. Cook for 3–4 minutes, until the vegetables start to soften.
- Add Noodles and Broth: Add the pasta and beef broth, then bring to a boil. Reduce heat to medium low, cover, then cook for 5–6 minutes.
- Finish and Serve: Remove the lid and cook for 2 more minutes, until the pasta is al dente. Season dirty spaghetti with salt and pepper, stir then serve.
Dirty Spaghetti
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Equipment
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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
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Add 1 pound lean ground beef to a large pot. Cook and crumble over medium heat until no pink remains, about 7-8 minutes
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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.
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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.
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Season with salt and ground black pepper to taste, then serve.
Notes
- 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
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