Online Reporter
THIS is my favourite method for making dirty spaghetti in one pan, which, not only means fewer dishes, but the pasta absorbs more flavour than if boiled separately.
Andouille, Worcestershire sauce, and lots of vegetables and seasonings make it really ‘dirty’, meaning really flavourful.
Here, the term ‘flavour bomb’ is an understatement.
2 tablespoons olive oil
300g Minced meat
1 medium yellow onion, diced
1 1/2 cups diced bell pepper
1/2 cup diced celery
500g sausage, diced small
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups beef broth
2 packets spaghetti
1 teaspoon Worcestershire sauce
1/2 cup sliced green onions, for garnish
1. Add oil to a deep skillet with a tight fitting lid and set over medium-high heat.
Add ground beef, and cook, stirring, for 3 or 4 minutes, breaking the meat up into small crumbles while doing so.
2. Once ground beef is browned, add onion, bell peppers, and sausages, and cook, stirring, for 2 more minutes.
Season with onion powder, garlic powder, paprika, cumin, oregano, thyme, cayenne, black pepper, and salt, and cook, stirring, for 1 to 2 minutes more.
Pour in broth and bring to a simmer.
3. Break spaghetti in half and add to the pan. Distribute spaghetti as evenly as possible and cover the pan tightly.
Cook on medium-high for 2 minutes.
Uncover and give everything a stir. Repeat this process of uncovering, stirring, and covering every 2 minutes or so, until pasta is cooked to your desired doneness.
4. Turn off the heat and drizzle in Worcestershire sauce, plus another pinch of salt if needed.
Stir to combine, and serve in bowls topped with green onions.
NB: You can cook meat separately to drain the grease and add to the pasta. — Online.
