1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
2. Add the onion and garlic to the pot with the beef, sautéing until the onion is translucent.
3. Stir in the oregano, basil, salt, and pepper.
4. Pour in the beef broth and crushed tomatoes, stirring well to combine.
5. Bring the mixture to a simmer, then add the spaghetti. Make sure the pasta is submerged in the liquid.
6. Cook the spaghetti according to the package instructions, stirring occasionally, until the pasta is al dente and the liquid has mostly been absorbed.
7. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
8. Remove from heat, garnish with fresh basil if desired, and serve hot.
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