Ingredients:
1 lb ground beef
12 oz spaghetti
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1/4 cup tomato paste
1/2 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (plus more for garnish)
Fresh parsley, chopped (for garnish)
Directions:
Cook the spaghetti according to package instructions, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-8 minutes.
Stir in the crushed tomatoes, tomato paste, and beef broth. Add the dried oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer the sauce for 15-20 minutes, stirring occasionally.
In a separate pan, melt butter over medium heat. Add the heavy cream and simmer for 2-3 minutes until the sauce thickens.
Add the cooked spaghetti to the creamy garlic butter sauce, tossing to coat the pasta evenly.
Serve the creamy garlic butter spaghetti topped with the beef bolognese sauce. Garnish with grated Parmesan cheese and chopped parsley.
