Dirty Spaghetti

Instructions

1. 1

   Dice the onion and bell pepper, mince the garlic, and finely grate the Parmesan. Remove the sausage casings if present.

2. 2

   Heat a large Dutch oven over medium-high heat. Add the ground beef and sausage and cook, breaking them into small crumbles, until browned and cooked through, 160°F/71°C, about 7–9 minutes.

3. 3

   Add the onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened. Stir in the garlic and 2 teaspoons Cajun seasoning and cook for 30 seconds.

4. 4

   Pour in the tomato sauce and 3 cups beef broth, scraping up the browned bits from the bottom. Bring to a boil, then add the spaghetti, breaking it in half so it fits. Stir and press the strands into the liquid as they soften.

5. 5

   Reduce the heat to maintain a steady simmer. Cook uncovered for 13–16 minutes, stirring frequently and separating the strands, until the spaghetti is tender and the sauce clings to it. Lower the heat if the sauce starts sticking before the pasta is ready.

6. 6

   Remove from the heat and stir in the ¼ cup Parmesan. Let stand for 2 minutes to thicken, then divide among four bowls.