Spaghetti with Creamy Meat Sauce

By CheeseDiva

Ingredients

• 1 lb. spaghetti
• extra-virgin olive oil
• 1 lb. ground beef
• kosher salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1 onion, chopped
• 1/4 c. dry red wine
• 1 tsp. dried oregano
• 1 tbsp. tomato paste
• 1 (28-oz.) can crushed tomatoes (we used San Marzano)
• 3/4 c. heavy cream
• 1/2 c. freshly grated Parmesan
• Fresh basil, for garnish

Preparation

Step 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.
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.
Add canned tomatoes and add back cooked beef; heat through. Stir in cream.
Add drained pasta to the sauce and toss together. (Add reserved pasta water as necessary for desired consistency.) Garnish with cheese and fresh basil.