The Perfect Spaghetti

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The Perfect Spaghetti

Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 6 garlic cloves finely minced (or 1 tablespoon)
  • 1 pound 90/10 ground beef
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil or fresh basil leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 3 to 4 cups marinara sauce
  • 1/4 cup heavy cream
  • 1/4 to 1/3 cup freshly grated parmesan cheese plus more for garnish
  • 2 tablespoons parsley finely chopped
  • 12 ounces bucatini pasta


**Prepare the Pasta Sauce:**

  • Heat olive oil and butter in a saucepan over medium-high heat. Add minced garlic and sauté for about 1 minute.
  • Add the ground beef along with red pepper flakes, Italian seasoning, oregano, basil, black pepper, and salt. Cook and break up the meat until it browns, which should take around 6 to 7 minutes. If you’re using onions, add them with the ground beef.
  • Pour in the marinara sauce and stir everything together. Let it simmer for roughly 30 minutes.
  • Now, add a splash of heavy cream along with parmesan cheese and parsley. Stir well and taste. Adjust seasoning if necessary.

**Cook the Pasta:**

  • Boil a large pot of water about 15 minutes before the sauce finishes cooking. Add salt to the boiling water.
  • Cook the pasta according to the package instructions for al dente or slightly longer, depending on your preference. Stir frequently to prevent sticking.
  • Once the pasta is ready, reserve some of the pasta water and then transfer the noodles to the sauce along with a bit of pasta water (about 1/4 to 1/2 cup). Mix thoroughly.
  • Sprinkle extra parmesan cheese on top, add some fresh basil or parsley, and dig in!


  • Remember to salt your pasta water and reserve some of it for your sauce. The starch in the water helps bind the noodles and sauce.
  • Stir your pasta often while boiling to prevent sticking, especially at the beginning.
  • If your sauce tastes too acidic, a pinch of sugar can help balance it out.
  • You can use crushed tomatoes instead of pre-made sauce; just adjust the consistency with water or broth and season accordingly.

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