This is the recipe you make when you want regular spaghetti to feel like a bigger deal without actually doing more work. Instead of a straightforward marinara, the sauce gets a splash of cream and a handful of Italian seasoning stirred right into the beef, turning it into something richer and a little more comforting, closer to a cross between a bolognese and a stroganoff than a typical Tuesday night pasta.
It’s a genuine one-pot kind of meal if you want it to be, ready in about 30 minutes, and it reheats well enough that it’s worth making a double batch just for the leftovers.
What You’ll Need
- 12 oz. spaghetti
- 1 lb. ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz.) crushed tomatoes
- 1/2 cup beef or chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated parmesan, plus more for serving
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for topping
How to Make It
Cook the pasta. Boil the spaghetti in salted water according to the package directions until al dente. Drain, reserving about a cup of the pasta water, and set aside.
Brown the beef. While the pasta cooks, heat a large deep skillet over medium-high heat and add the ground beef, breaking it apart as it cooks. Once mostly browned, add the diced onion and cook for another 3 to 4 minutes, until the onion softens and the beef is fully cooked through. Drain any excess grease if needed.
Build the sauce. Add the garlic to the skillet and cook for about 30 seconds, until fragrant, then pour in the crushed tomatoes and broth, stirring to combine. Add the Italian seasoning and red pepper flakes if using, and let the sauce simmer for 5 to 7 minutes to thicken slightly and let the flavors come together.
Make it creamy. Lower the heat and stir in the heavy cream and parmesan, mixing until the sauce turns a rich orange-red color and the cheese has fully melted in. Taste and adjust the salt and pepper as needed.
Combine and serve. Add the drained spaghetti directly into the skillet, tossing everything together until the noodles are fully coated in the sauce. If it feels too thick, loosen it with a splash of the reserved pasta water. Top with extra parmesan and fresh basil or parsley before serving.
A Few Tips
If you want a little more depth, browning the beef a bit longer than usual, until it gets some real color on it, adds a noticeably richer flavor to the finished sauce. And if you have leftover parmesan rinds sitting in the fridge, tossing one into the sauce while it simmers and pulling it out before serving adds an extra layer of savory flavor for basically no effort.
This dish also freezes surprisingly well. Let it cool completely, portion it into airtight containers, and it’ll keep for up to two months, just add a splash of milk or cream when reheating to bring the sauce back to its original consistency.
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