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!
Notes
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.