Dirty Spaghetti

Cook the spaghetti in salted boiling water until just under al dente; reserve about 1/2 cup of the pasta cooking water, then drain.

In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking them up with a spoon until fully cooked.

Add the chopped celery stalks, diced onion, and diced bell pepper to the meat; sauté until the vegetables are softened, about 5 minutes.

Stir in the minced garlic and tomato paste; cook for 1–2 minutes until fragrant.

Sprinkle the flour over the mixture and stir well to coat, cooking for another minute to eliminate the raw flour taste.

Pour in the beef broth, Worcestershire sauce, and diced tomatoes; then add the Lipton Beefy Onion Soup Mix, complete seasoning, Cajun seasoning, white pepper, and Italian seasoning. Mix thoroughly.

Reduce the heat to low and simmer the sauce, stirring occasionally, until it thickens and becomes glossy, about 10–12 minutes.

Add the cooked spaghetti to the skillet, splash in a little reserved pasta water if needed, and toss until the pasta is evenly coated with the sauce.

Finish by sprinkling parmesan cheese to taste, give a final toss, and serve hot.