A spaghetti meat sauce made with the trinity and thin slices of spicy, andouille sausage, for a taste of the Deep South.
Dad's Deep South Spaghetti with Andouille
When I make a pot of meat sauce for spaghetti, I usually toss the cooked noodles with a few spoons of the sauce, then top each serving with more sauce. Dad mixes the cooked pasta and sauce together and also adds thin slices of Andouille sausage to his meat sauce. I admit, I sure love when he sends a plate of his spaghetti over to me and since The Cajun also loves his Dad's spaghetti, I patterned this version after his.
On a quick sidenote, The Cajun and I fared well with Hurricane Nate, though, as always when a hurricane hits the Gulf, and especially when it's landfall is targeted at your area, it is very stressful. It has been an especially busy season this year and we are both exhausted. With another month to go in hurricane season, we are praying they are done, most especially with the Gulf Coast region!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
As you've probably seen by now, there was beachfront flooding and damage, but overall, thanks to the fact that Nate was a record-breaking hurricane for forward motion and speed, and that it didn't strengthen beyond being a Category 1 storm, it wasn't anything near other hurricanes we've seen this season.
Thank God is all I can say about that.
We've got a mess of tree debris in our yard and a pile of outdoor stuff in our house that needs to be re-positioned outside, but I'm taking today to rest. It'll get done when it gets done!
Back to the recipe....
Here's what you'll need to make Dad's Deep South Spaghetti with Andouille Sausage:
- 1 pound vermicelli or thin spaghetti, broken in half or thirds
For the Seasoning:
- 1/2 tablespoon granulated sugar
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 2 large bay leaves
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
For the Meat Sauce:
- 1/2 tablespoon cooking oil
- 1 large sweet onion, chopped
- 1 large rib of celery, chopped
- 2 medium green bell peppers, chopped
- 2 large garlic cloves
- 1 pound ground beef
- 1/4 pound andouille sausage, very thinly sliced
- 4 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 teaspoon hot sauce
- 1/2 cup water
Heat cooking oil (I used olive oil) in a large pot and sauté the Trinity - onion, celery and bell pepper - until tender, about 4 minutes. Add the garlic and cook another minute.
Add ground beef; cook and stir until lightly browned. Drain off any excess grease. Add the thinly sliced smoked sausage.
Cook and stir for 4 minutes.
Add the tomato sauce, diced tomatoes, hot sauce and water; add the sugar, Italian seasoning, Cajun seasoning and bay leaves. Bring to a boil, reduce to a low simmer, cover partially and let simmer for 1 hour. Taste, add salt and pepper as needed.
Cook the pasta al dente according to the package directions in a large pot of well salted water; drain well. Add the noodles to the sauce in the pot, mix well, cover and let rest for 10 minutes off heat before serving.
For more of my favorite pasta recipes, visit my Pinterest page!
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