Description
This creamy Italian spaghetti with ground beef is a hearty and comforting dish perfect for a quick weeknight dinner. Featuring tender spaghetti tossed in a rich tomato and cream sauce with savory ground beef, seasoned with Italian herbs and a touch of Parmesan cheese for extra flavor. Garnished with fresh basil or parsley for a fresh finish.
Ingredients
Scale
Spaghetti
- 12 ounces spaghetti
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Seasonings and Sauces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Brown Ground Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon until browned. Drain any excess fat if necessary.
- Sauté Onion and Garlic: Add the finely chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more until fragrant.
- Add Tomatoes: Pour in the crushed tomatoes and simmer the mixture for 5 minutes, allowing the flavors to meld.
- Make Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese. Cook for 2–3 minutes until the sauce is creamy and thoroughly heated.
- Toss Spaghetti: Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the sauce.
- Serve: Plate the creamy Italian spaghetti and garnish with fresh basil or parsley if desired. Serve warm.
Notes
- Use ground turkey or chicken for a leaner alternative to ground beef.
- You can substitute half-and-half for heavy cream to reduce richness slightly.
- Adjust crushed red pepper flakes to your preferred spiciness level, or omit for no heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
