Spaghetti

• Heat oil in a large skillet over medium heat. Sear smoked sausage in skillet until browned; remove from skillet and set aside.
• Melt butter in the same skillet over medium heat. Sauté onion and bell pepper in melted butter and sausage drippings until softened, about 4 minutes. Add garlic, salt, pepper, and sauté for 1 minute more.
• Mix in ground beef, breaking it into smaller pieces as it cooks. Cook until browned, about 5 minutes.
• Stir in spaghetti seasonings, tomato paste, pasta sauce, and water. Return smoked sausage to the skillet; reduce heat and simmer for 10 minutes.
• Meanwhile, cook pasta according to package instructions.
• Add white sugar to the meat sauce mixture, and stir to combine. Combine spaghetti and meat sauce, stirring to coat all the pasta evenly.
• Serve spaghetti with fried catfish.
• Southern Fried Catfish
• Clean and trim catfish filets.
• Combine cornmeal, Old Bay, lemon pepper, salt, pepper, and granulated garlic in a shallow bowl; set aside until ready to use.
• Place catfish in a separate large bowl and add mustard and hot sauce—toss filets in mustard mixture to coat evenly on all sides.
• In a large fry pan or deep-fryer, heat oil to 350° F. 
• While the oil is coming to temperature, dredge the catfish filets in the cornmeal seasoning mixture.
• Once the oil is heated to the correct temperature, fry fillets in batches for 3 to 4 minutes on each side or until the fish flakes easily with a fork and the internal temperature reads 145° F.
• Carefully remove fried catfish from hot oil with a slotted spoon or spatula, set it on a wire rack over a paper towel, and cool for 5 minutes before serving.