Dirty Spaghetti

This is a recipe that my wife found on Facebook and asked me to make. We have since had it multiple times.

This spin on the classic spaghetti has a deep, velvet-y sauce with just the right amount of spice.

Original recipe by Chef Boyd Brown III (Warning: Facebook link)

Servings

Makes 4 - 6 servings

Ingredients

  • 1lb thin spaghetti
    • Any kind of spaghetti-esque noodle is fine
  • 1lb ground beef
  • 1lb hot itallian sausage
    • Mild italian sausage also works just fine
  • 1/2 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 6 cloves garlic, minced
  • 4 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 4 cups beef stock
  • 1 packet Lipton Beefy Onion Soup mix
  • 2 tsp creole seasoning
    • I use Slap Ya Mama® hot blend
  • 2 tsp italian seasoning
  • 1 tsp Nature’s Seasoning
  • 1 dash MSG
  • 3 scallions, diced
    • This one is optional

Special Equipment

  • None

Steps

  1. Prepare vegetables and set aside
  2. Begin boiling water for spaghetti
  3. Brown ground beef and italian sausage together, do not drain
  4. Once browned, add flour to the meat and mix
  5. Add tomato paste to the meat and mix
  6. Add onion, bell peppers, garlic, and worcestershire sauce to the meat and mix
  7. Cook for a few minutes until vegetables begin to soften
  8. Add beef stock, Lipton Beefy Onion Soup mix, and seasonings to pan and mix
  9. Simmer on low heat while spaghetti cooks
    • Sauce should be able to coat the back of a spoon without immediately running off
  10. Cook spaghetti until desired done-ness
  11. Drain spaghetti and add directly to sauce pan
  12. Add scallions to pan and stir
  13. Serve

Storage

Leftovers can be kept in the fridge for up to 1 week.

Author:
Written: Jun 5, 2026
Updated: Jun 5, 2026