Dirty Spaghetti
Dirty Spaghetti
Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the spaghetti cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Drain any excess fat.
⏱️ 8 min
- 3
Add the diced yellow onion, green bell pepper, and red bell pepper to the skillet with the ground beef. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Pour in the undrained diced tomatoes, beef broth, and Worcestershire sauce. Add the smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
⏱️ 2 min
- 6
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 7
Add the cooked and drained spaghetti to the skillet with the meat sauce. Toss thoroughly until the spaghetti is evenly coated.
⏱️ 2 min
- 8
Serve the Dirty Spaghetti hot, garnished with fresh chopped parsley. Optionally, serve with garlic knots on the side.
Kitchen Tools
Nutrition Facts (per serving)
Dirty Spaghetti
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the spaghetti cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Drain any excess fat.
⏱️ 8 min - 3
Add the diced yellow onion, green bell pepper, and red bell pepper to the skillet with the ground beef. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Pour in the undrained diced tomatoes, beef broth, and Worcestershire sauce. Add the smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
⏱️ 2 min - 6
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 7
Add the cooked and drained spaghetti to the skillet with the meat sauce. Toss thoroughly until the spaghetti is evenly coated.
⏱️ 2 min - 8
Serve the Dirty Spaghetti hot, garnished with fresh chopped parsley. Optionally, serve with garlic knots on the side.