Creamy Spaghetti with Ground Beef
This creamy spaghetti with ground beef is a quick and comforting weeknight dinner that comes together in under 30 minutes with pantry staples and a simple cooking method.
Ingredients
Pasta Ingredients
- 12 oz spaghetti Cook until al dente.
Sauce Ingredients
- 2 tbsp olive oil For sautéing.
- 1 medium onion, chopped Builds flavor base.
- 2 cloves garlic, minced Adds aroma.
- 1 lb ground beef Can be swapped for ground turkey or sausage.
- 1 14.5 oz can diced tomatoes Can be substituted with crushed tomatoes.
- 1 cup heavy cream Can use half-and-half for a lighter version.
- 1 tsp Italian seasoning For flavor.
- to taste Salt and freshly ground black pepper Season to preference.
- Fresh basil leaves For garnish.
- Grated Parmesan For serving.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente (usually 1–2 minutes shy of package time). Drain and set aside, reserving a splash of pasta water.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring, until it becomes translucent.
- Stir in the minced garlic and cook for 30–45 seconds until fragrant—don’t let it brown.
- Add the ground beef. Break it up with a spatula and cook until nicely browned. Drain any excess fat to prevent a greasy sauce.
Cooking
- Pour in the diced tomatoes, then stir in the heavy cream and Italian seasoning. Season with salt and pepper. Reduce heat to low and simmer gently for 5–10 minutes.
- Add the cooked spaghetti to the skillet and toss thoroughly so each strand is coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Serving
- Serve hot with torn fresh basil and a generous grating of Parmesan on top.
Notes
For a lighter version, replace heavy cream with whole milk plus a tablespoon of cornstarch to thicken. Refrigerate leftovers in an airtight container within two hours of cooking and consume within 3–4 days.