Description
This Creamy Italian Spaghetti with Ground Beef is a comforting and rich pasta dish featuring a hearty meat sauce blended with a luscious creamy cheese sauce. Combining ground beef, aromatic herbs, and a blend of cheeses, this recipe offers a perfect balance of savory and creamy flavors, ideal for a satisfying family dinner.
Ingredients
Scale
For the Spaghetti:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 12 oz spaghetti
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Sauce:
- 1/4 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated mozzarella cheese
Instructions
- Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Drain and set aside to keep warm.
- Brown the Ground Beef: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through. Drain off any excess fat to keep the sauce from becoming greasy.
- Sauté Onion and Garlic: Add the finely chopped onion to the skillet with the ground beef and sauté for about 3 to 4 minutes until the onion softens. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer the Tomato Sauce: Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, and red pepper flakes if using. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for 10 minutes so all the flavors meld together beautifully.
- Prepare the Creamy Sauce: In a small saucepan over low heat, combine the softened cream cheese, heavy cream, and milk. Stir occasionally until the cream cheese melts completely and the mixture becomes smooth and creamy without any lumps.
- Add Mozzarella to Creamy Sauce: Once the creamy base is smooth, stir in the grated mozzarella cheese until it melts and is fully incorporated into the sauce.
- Combine Sauces and Pasta: Pour the creamy mozzarella sauce into the skillet with the meat and tomato sauce and stir everything together well. Gently fold in the cooked spaghetti, tossing to coat the pasta evenly with the creamy beef sauce. Add the grated Parmesan cheese and mix until well combined.
- Serve: Plate the creamy Italian spaghetti hot, garnished with freshly chopped parsley and extra Parmesan cheese if desired for added flavor and a fresh presentation.
Notes
- The red pepper flakes are optional but add a nice subtle heat that complements the richness of the sauce.
- Drain excess fat from the cooked ground beef to prevent the sauce from becoming greasy.
- Use freshly grated Parmesan and mozzarella cheese for the best flavor and melting quality.
- To make this dish lighter, substitute half-and-half or milk for the heavy cream, but it will be less rich.
- If you prefer a spicier dish, add a pinch more red pepper flakes or a dash of hot sauce to taste.
