30 minutes
A comforting one-pot spaghetti dish with a rich meat sauce and a crispy, cheesy topping, perfect for a family meal.
90-percent Lean Ground Beef, ground
0 oz
Italian Sausage, casings removed
0 oz
Garlic Clove, minced
each
teaspoons
teaspoons
0 oz
Spaghetti, broken into 2-inch pieces
0 oz
cups
teaspoons
cups
Fresh Basil, finely chopped
tablespoons
Italian Cheese Blend, shredded
cups
1. Preheat Broiler
Begin by adjusting your oven rack to the upper-middle position and preheating your broiler. This will ensure you get that nice, crispy topping later on.
2. Cook Meat
In a large ovensafe nonstick skillet over medium heat, cook the ground beef and Italian sausage, breaking up the meat with a spoon. After about 5 minutes, the meat should no longer be pink. Drain the meat on a paper towel-lined plate and pour off any excess fat from the skillet.
3. Add Aromatics
Return the meat to the skillet and add the minced garlic, red pepper flakes, and dried oregano. Cook for about a minute until everything is fragrant, stirring constantly to prevent the garlic from burning.
4. Add Tomatoes and Spaghetti
Next, stir in the crushed tomatoes, broken spaghetti, water, and salt. Cover the skillet and cook, stirring often, for about 7 minutes. The spaghetti should begin to soften as it absorbs the flavors from the sauce.
5. Simmer Spaghetti
Reduce the heat to medium-low and continue to simmer, covered, for another 7 minutes until the spaghetti is al dente. This step ensures that the pasta is perfectly cooked and has absorbed the rich flavors of the meat sauce.
6. Add Cream, Basil, and Cheese
Stir in the heavy cream, fresh basil, and 1/3 cup of the shredded Italian cheese blend. This combination will add a creamy texture and a burst of fresh flavor to your dish.
7. Broil Cheese Topping
Sprinkle the remaining cheese over the top of the spaghetti mixture. Place the skillet under the broiler for about 3 minutes, or until the surface is spotty brown and crispy. This will give your dish a delightful, golden-brown cheesy topping.
8. Cool and Serve
Let the skillet cool for about 5 minutes before serving. This allows the flavors to meld together and makes it easier to serve.
Add a splash of red wine after sautéing the meat and onions to deglaze the pot and introduce a rich, complex flavor.
Omit the meat and add red chili flakes to the tomato sauce for heat. Optional
Mix breadcrumbs with grated Parmesan and sprinkle over the top before broiling to create a crispy, golden crust.
Use fire-roasted tomatoes instead of regular canned tomatoes to add a smoky depth to the sauce.
Combine mozzarella with smoked provolone or gouda for a more complex cheesy topping.
Use high-quality ingredients, such as a mix of ground beef with higher fat content and ground pork or veal. Opt for San Marzano tomatoes for the sauce.
Cook spaghetti in the sauce with a careful eye on liquid levels, using a wide pot for even cooking and to prevent sticking.
Season in layers throughout the cooking process, and adjust seasoning after the sauce has simmered. Add a pinch of sugar to balance acidity if needed.
Ensure thorough browning of the meat to develop a rich fond, avoiding crowding the pan and allowing the meat to caramelize properly.
Use a mix of freshly grated Parmigiano-Reggiano and a good melting cheese like mozzarella or provolone for the topping. Avoid pre-shredded cheese.
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