2 Tbs olive oil
8 oz ground beef
1 med. yellow onion, diced
1 1/2 cups diced bell pepper
1/2 cup diced celery
4 oz andouille sausage, diced small
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/2 tsp freshly ground black pepper
2 cups beef broth
8 oz spaghetti
1 tsp Worcestershire sauce
1/2 cup sliced green onions, for garnish
Step 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.
Step 2: Once ground beef is browned, add onion, bell 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 salt, and cook, stirring, for 1 to 2 minutes more. Pour in broth and bring to a simmer.
Step 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.
Step 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.
