Viral Dirty Spaghetti

Ingredients

• 1 tbsp Kettle & Fire beef tallow

• 1 lb lean ground beef

• 1 lb mild Italian sausage

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 stalks celery, diced

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tsp cornstarch

• 4 cups beef broth

• Up to 1 cup water, if needed

• 12 oz protein or sourdough spaghetti (chickpea, lentil, or high-protein wheat pasta)

Seasonings

• 1½ tsp onion powder

• 1½ tsp Cajun seasoning

• 1½ tsp Italian seasoning

• Salt and black pepper, to taste

Optional Toppings

• Fresh Parmesan cheese

• Sliced green onions

Directions

1. Heat the 1 tbsp beef tallow in a large Dutch oven or heavy-bottomed pot over medium heat.

2. Add the ground beef and Italian sausage. Cook until browned, breaking up the meat as it cooks. Leave a small amount of the rendered fat in the pot for flavor.

3. Add the onion, celery, bell peppers, and garlic. Cook for 4–5 minutes until softened.

4. Stir in 1 teaspoon each of the Cajun seasoning, onion powder, and Italian seasoning.

5. Add the tomato paste and cook for 1–2 minutes, stirring constantly.

6. In a small bowl, whisk the cornstarch with 2 tablespoons of cold beef broth until smooth. Stir the slurry into the pot.

7. Slowly pour in the remaining beef broth while stirring. Bring to a gentle boil. Add the remaining ½ teaspoon each of the Cajun seasoning, onion powder, and Italian seasoning. Taste and adjust seasonings as desired.

8. Break the protein spaghetti in half and add directly to the pot. Stir well so the pasta is covered by the liquid.

9. Reduce heat to medium-low and cook according to the protein pasta package directions (usually 8–12 minutes), stirring frequently. Protein pasta absorbs liquid more quickly than regular pasta.

10. Add water as needed during cooking to maintain a saucy consistency.

11. Serve topped with Parmesan cheese and green onions.

Per Serving (Makes 8 Servings)

• Calories: ~316

• Protein: ~23 g

• Carbohydrates: ~8 g

• Fiber: ~2 g

• Net Carbs: ~6 g

• Fat: ~22 g

Lower-Carb Version (Replacing Chickpeas with Cucumbers)

Per serving (8 servings):

• Calories: ~273

• Protein: ~22 g

• Carbohydrates: ~3 g

• Fiber: ~1 g

• Net Carbs: ~2 g

• Fat: ~22 g

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