Ingredients
- 4 2 tablespoons of olive oil
- 8 ounce of ground beef
- 1 medium yellow onion, diced
- 1 1/2 cups of diced yellow pepper
- 1/2 cup of diced celery
- 4 ounces of andouille sausage, diced small
- 1/2 reaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of freshly ground black pepper
- 2 cups of beef broth
- 8 ounces of speghetti
- 1 teaspoon of Worcestershire sauce
- 1/2 cup of green onions for garnish
Instructions:
- Add oil to a deep skillet with a tight fitting lid and set on medium-high heat. Add groud beef, and cook, stirring for 3 or 4 minutes, breaking the meat up into small crumbles while
doing so.
- Once ground beef is browned, add onion, yellow peppers, celery, and andouille sausage, and cook, stirring for 2 more minutes. Season with onion powder, garlic powder, paprika, cumin, oregano,
thyme, cayenne, black pepper,and cook stirring for 1 to 2 minutes more. Pour in broth and bring to a simmer.
- Break spaghetti in half and add
to the pan. Distribute spaghetti as evenly as possible and cover the pan tightly. Cook on medium-high heat for 2 more 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 donesess.
- Turn off heat and
drizzle Worcestershire sauce. Stir to combine, and serve in bowls topped with green onion.
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