These are the spaghetti you’ll want to make again and again: a fragrant beef ragu, a silky cream-and-Parmesan sauce, and pasta cooked just right. Generous, juicy, and deeply aromatic—an easy dinner for treating the people you love.
Ingredients
Pasta
- spaghetti — 10.6 oz | 300 g
- water — for cooking
Meat filling
- olive oil — 1.0 oz | 25 ml
- ground beef — 1.3 lb | 600 g
- paprika — 0.1 oz | 3 g (1 tsp)
- garlic powder — 0.07 oz | 2 g (2/3 tsp)
- cayenne pepper — 0.07 oz | 2 g (2/3 tsp)
- Italian herbs — 0.04 oz | 1 g (1 tsp)
- black pepper — 0.04 oz | 1 g (1/3 tsp)
- beef bouillon cube — 1 piece
- yellow onion — 3.5 oz | 100 g, finely chopped
- fresh parsley — 0.4 oz | 10 g, finely chopped
- passata — 14.1 oz | 400 g
- water — 1.7 fl oz | 50 ml
- honey — 0.4 oz | 12 g (1 tbsp)
- salt — 0.07 oz | 2 g (1/3 tsp) or to taste
Creamy Parmesan sauce
- unsalted butter — 1.8 oz | 50 g
- heavy cream — 13.5 fl oz | 400 ml
- salt — 0.2 oz | 5 g (5/6 tsp)
- garlic powder — 0.07 oz | 2 g (2/3 tsp)
- black pepper — 0.04 oz | 1 g (1/3 tsp)
- Parmesan — 3.5 oz | 100 g, grated
To serve
- grated cheese — optional
How to make it
- Prep the ingredients: finely chop the onion and parsley, and grate the Parmesan.
- Cook the spaghetti in a large pot according to the package directions until al dente. Drain well.
- Heat a high-sided skillet, add the olive oil, then the ground beef. Cook for 5–6 minutes, breaking up the meat with a spatula.
- Add the paprika, garlic powder, cayenne pepper, Italian herbs, black pepper, and crumbled bouillon cube. Stir and warm for about 1 minute so the spices bloom.
- Add the chopped onion and cook for another 3–4 minutes, until softened.
- Pour in the passata and 50 ml water, then add the honey and salt. Reduce the heat and simmer for 10–12 minutes, until lightly thickened. Stir in the parsley at the end.
- For the cream sauce: melt the butter in a saucepan, pour in the cream, and bring to a gentle simmer. Add the salt, garlic powder, and black pepper, then cook for 2–3 minutes until slightly thickened. Remove from the heat and stir in the Parmesan until fully melted and smooth.
- Toss the cooked spaghetti with the meat sauce and divide among plates. Spoon the creamy Parmesan sauce over the top. Finish with extra grated cheese, if desired.
Nutrition
| Serving | 1 of 4 |
|---|---|
| Calories | ~1150 kcal |
| Protein | ~48 g |
| Fat | ~74 g |
| Carbs | ~60 g |
| Fiber | ~5 g |
| Sodium | ~1900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Heat: adjust the cayenne to taste, or swap in a pinch of chili flakes.
- Meat: a beef-pork blend or turkey both work well — choose a moderately fatty mince so the ragu stays juicy.
- Cream: 33–35% gives the silkiest texture. If using 20%, simmer a little longer until lightly thickened.
- Serving: you can toss both sauces with the pasta in one bowl, or serve the cream sauce separately so everyone can add as much as they like.
FAQ
What can I use instead of ground beef?
Turkey, chicken, or a beef-and-pork mix all work well. Just avoid overcooking: brown it thoroughly, but don’t dry it out.
Can I make it without a bouillon cube?
Yes. Replace the cube with 100 ml beef stock and omit 50 ml of the water. Adjust salt to taste.
The cream sauce turned out thin — what should I do?
Let it simmer gently for 1–2 minutes, stirring, or add a small handful of grated Parmesan to help it thicken.