· 1 lb spaghetti (uncooked)· 2 tbsp olive oil· 1 lb ground beef (extra lean)· 1 large onion (chopped)· 4 cloves garlic (minced)· 1 tbsp oregano (dried)· 1/4 tsp red pepper flakes· 2 tbsp tomato paste· 1 cup red wine· 28 oz crushed tomatoes ((1 can))· 2 tbsp basil (chopped)· 1/2 tsp salt (or to taste)· 1/2 tsp pepper (or to taste)· 1/4 cup heavy cream· 1/2 cup Parmesan cheese (grated)· 2 tbsp basil (chopped, for garnish)
Step 1Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.Step 2Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.Step 3Add the onion and garlic and cook for another 3 minutes until the onion softens.Step 4Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.Step 5Add the crushed tomatoes, basil and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.Step 6Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.Step 7Add the spaghetti to the pot and toss well with the sauce. Top with Parmesan cheese and basil. Serve immediately.