Creamy Italian-Style Beef Spaghetti (All-in-One)
Ingredients:
500 g (1 lb) ground beef
250 g (8 oz) spaghetti, broken in half
1 can (14.5 oz/410 g) diced tomatoes
2 cups beef broth
1 cup heavy (liquid) cream
100 g (3.5 oz) cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon olive oil (optional, if needed)
Fresh parsley or basil, chopped (optional, for garnish)
Instructions
In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it into small crumbles. Drain excess grease if necessary.
Stir in the garlic powder, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
Add the diced tomatoes (with their juices) and beef broth. Stir well and bring to a gentle boil.
Add the broken spaghetti, making sure it is mostly submerged in the liquid. Reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
Lower the heat and stir in the cream cheese until fully melted and smooth.
Pour in the heavy cream and mix well.
Add the mozzarella and Parmesan cheeses, stirring until melted into a rich, creamy sauce.
Simmer for 2–3 more minutes until the sauce thickens slightly. If it becomes too thick, add a splash of beef broth or milk.
Taste and adjust the seasoning if needed.
Garnish with chopped parsley or basil and serve hot with garlic bread or a fresh green salad.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
