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Add 1 tablespoon of oil to a large pan or Dutch oven over medium-high heat.

Add the sliced smoked sausage or kielbasa to the pan and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes.

Remove the cooked sausage from the pan with a slotted spoon and set aside on a plate, leaving any rendered fat in the pan.

Add the ground meat to the same pan. Cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 8-10 minutes.

Drain any excess fat from the cooked ground meat. You can use a slotted spoon to transfer the meat to a bowl, pour out the fat, then return the meat to the pan, or carefully tilt the pan and spoon out the fat.

Return the previously cooked sausage to the pan with the ground meat.

Add the diced white onion and diced green bell pepper to the pan. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.

Stir in the tomato paste and Gourmet Garden Thai Paste. Cook for 1 minute, stirring constantly, to toast the pastes.

Pour 1 1/2 cups of water into the pan with the meat and vegetable mixture. Stir well to combine and scrape up any browned bits from the bottom of the pan.

Bring the mixture to a simmer or gentle boil. Reduce the heat to low, sprinkle in the mixed dried herbs and spices, and let the sauce simmer for 5-10 minutes to allow the flavors to meld.

Add the cooked spaghetti directly into the pan with the simmering sauce.

Using tongs, toss the spaghetti with the sauce, ground meat, sausage, and vegetables until everything is evenly coated and mixed.

Serve immediately, garnished with fresh chopped parsley.


Add 1 tablespoon of oil to a large pan or Dutch oven over medium-high heat.

Add the sliced smoked sausage or kielbasa to the pan and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes.

Remove the cooked sausage from the pan with a slotted spoon and set aside on a plate, leaving any rendered fat in the pan.

Add the ground meat to the same pan. Cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 8-10 minutes.

Drain any excess fat from the cooked ground meat. You can use a slotted spoon to transfer the meat to a bowl, pour out the fat, then return the meat to the pan, or carefully tilt the pan and spoon out the fat.

Return the previously cooked sausage to the pan with the ground meat.

Add the diced white onion and diced green bell pepper to the pan. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.

Stir in the tomato paste and Gourmet Garden Thai Paste. Cook for 1 minute, stirring constantly, to toast the pastes.

Pour 1 1/2 cups of water into the pan with the meat and vegetable mixture. Stir well to combine and scrape up any browned bits from the bottom of the pan.

Bring the mixture to a simmer or gentle boil. Reduce the heat to low, sprinkle in the mixed dried herbs and spices, and let the sauce simmer for 5-10 minutes to allow the flavors to meld.

Add the cooked spaghetti directly into the pan with the simmering sauce.

Using tongs, toss the spaghetti with the sauce, ground meat, sausage, and vegetables until everything is evenly coated and mixed.

Serve immediately, garnished with fresh chopped parsley.
