#onestopchop

1 lb ground beef • 1 lb ground Italian turkey sausage • 1 red bell pepper, diced • 1 green bell pepper, diced • 1 yellow onion, diced • 4–6 cloves garlic (or 1 tbsp garlic paste) • 2 tbsp tomato paste • 4 tbsp all-purpose flour • 3–4 cups beef broth • 16 oz spaghetti noodles • ½–1 cup pasta water (as needed) Seasonings • 1 tsp Nature’s seasoning • 1–2 tsp Cajun seasoning • 1 tsp Italian seasoning Instructions 1. Brown the meat In a large pot, cook the ground beef + turkey sausage over medium-high heat until browned. Drain excess grease if needed. 2. Build the flavor base Add onion and bell peppers. Cook 4–5 minutes until softened. Stir in garlic and cook for 1 minute. 3. Tomato paste + seasoning Add tomato paste and cook 2–3 minutes. Season with Nature’s, Cajun, and Italian seasoning. 4. Make it “dirty” (roux) Sprinkle in flour, stir well, and cook 1–2 minutes. 5. Create the sauce Slowly add beef broth while stirring. Let simmer until thickened. Choose Your Pasta Method Option 1: One-Pot (Original Way) 6. Add dry spaghetti directly into the pot (break in half if needed). 7. Cover and cook until tender, stirring occasionally. 8. Add a splash of pasta water to loosen and emulsify the sauce. Option 2: Boil Separately (Classic Way) 6. In a separate pot, boil spaghetti in salted water until al dente. 7. Reserve ½–1 cup pasta water, then drain noodles. 8. Add cooked spaghetti into the meat sauce and toss well. 9. Add a splash of reserved pasta water to bring everything together and create a silky sauce.