Spaghetti with Creamy Meat Sauce

Spaghetti with Creamy Meat Sauce
This simple meat sauce will persuade you to ditch the jarred stuff for good.
  • 1 lb. spaghetti
  • extra-virgin olive oil
  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • ¼ c. dry red wine
  • 1 tsp. dried oregano
  • 1 tbsp. tomato paste
  • 1 (28-oz.) can crushed tomatoes (we used San Marzano)
  • ¾ c. heavy cream
  • ½ c. freshly grated Parmesan
  • Fresh basil, for garnish
  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions. Reserve 1 cup pasta water.
  2. In a large pot over medium-high heat, brown beef; season with salt and pepper. Break up meat with a wooden spoon and cook until browned and cooked through; remove and set aside. Add garlic and onion; cook for 3 to 5 minutes. Deglaze pan with wine. Add oregano and tomato paste; bring to a boil and simmer for 10 minutes.
  3. Add canned tomatoes and add back cooked beef; heat through. Stir in cream.
  4. Add drained pasta to the sauce and toss together. (Add reserved pasta water as necessary for desired consistency.) Garnish with cheese and fresh basil.