Hearty Dirty Spaghetti is a comforting pasta dish featuring a rich meat sauce, topped with melted cheese and fresh parsley.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 pound spaghetti
1 tablespoon salt (for pasta water)
1 pound ground beef
½ pound Italian sausage, casings removed
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
1½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
Chopped fresh parsley (for garnish)
Extra grated Parmesan cheese (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and Italian sausage, breaking them apart with a spoon. Cook for 6–8 minutes, until browned. Drain excess grease if needed.
Add the onion and bell pepper to the skillet. Cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, crushed red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally.
Add the cooked spaghetti to the sauce. Toss until the pasta is evenly coated. If the sauce is too thick, add a little of the reserved pasta water. Stir in the cheddar cheese until melted and creamy.
Sprinkle the Parmesan cheese over the top. Cover for 2–3 minutes until the cheese melts.
Garnish with chopped parsley and extra Parmesan. Serve with garlic bread, Caesar salad, roasted broccoli, or steamed green beans.
Notes
Store in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in a skillet over medium heat with a splash of beef broth or water, or microwave until heated through.