Ingredients
Equipment
Method
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- While the sauce is simmering, bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per gallon of water.
- Add the pasta to the boiling water and cook according to the package directions until al dente.
- Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the pasta in a colander.
- Stir in the butter and heavy cream to the beef sauce. Cook over low heat until the butter is melted and the cream is heated through, about 2-3 minutes. Don't let it boil.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh basil and extra Parmesan cheese, if desired.
Notes
For a richer flavor, use 80/20 ground beef. You can prepare the sauce in advance and store it in the refrigerator for up to 2-3 days. Add vegetables like bell peppers, mushrooms, or zucchini for extra nutrients. For a spicier dish, add cayenne pepper or hot sauce. Reserved pasta water is key to a creamy sauce.