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Dirty Spaghetti

This easy dirty spaghetti is rich, savory, and packed with Cajun flavor. Best of all, everything cooks in one pot for a simple dinner with easy cleanup.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: cajun, creole, New Orleans, Southern
Keyword: chicken and rice one pan, Dirty Spaghetti, Dirty Spaghetti Recipe, easy dirty spaghetti, How to make Dirty Spaghetti, one-pan dinner, viral dirty spaghetti, what is Dirty Spaghetti
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 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

  • Add 1 pound lean ground beef to a large pot. Cook and crumble over medium heat until no pink remains, about 7-8 minutes
  • 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.
  • 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.
  • Season with salt and ground black pepper to taste, then serve.

Notes

Storage and Make Ahead Instructions
  • 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

Calories: 349kcal | Carbohydrates: 48g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 591mg | Potassium: 634mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 3mg

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