Ingredients
This recipe uses a hearty combination of two meats, a rich tomato sauce, pasta, and a cheesy finish. Here’s what you’ll need:
- 1 lb ground beef
- 1 lb sweet Italian sausage
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- 12 oz spaghetti
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Understanding Each Ingredient’s Role
- Ground beef provides a hearty, savory protein base for the sauce.
- Sweet Italian sausage adds extra richness, flavor, and a boost of protein, with its classic blend of fennel and Italian herbs contributing bold, well-seasoned flavor.
- Onion and bell pepper build a sweet, savory aromatic base and add texture to the sauce.
- Garlic infuses the dish with a bold, aromatic punch.
- Crushed tomatoes form the rich, hearty base of the sauce, providing body and classic Italian tomato flavor.
- Beef broth thins the sauce slightly and adds extra savory depth, while also providing the liquid needed to cook the pasta directly in the pan.
- Italian seasoning brings a well-rounded, herby flavor that’s essential to classic Italian-American pasta dishes.
- Salt, black pepper, and red pepper flakes season and balance the sauce, with the red pepper flakes adding optional background heat.
- Spaghetti cooks directly in the sauce, absorbing all that rich, meaty tomato flavor as it becomes tender.
- Shredded mozzarella and grated Parmesan melt into a gooey, savory topping that finishes the dish with classic Italian-American flavor.
- Fresh parsley adds a bright, fresh garnish that balances the richness of the meat and cheese.
Instructions
This recipe comes together in a single pan, making it both easy to prepare and easy to clean up afterward.
Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and Italian sausage, cooking until browned and breaking the meat into small pieces as it cooks.
If there’s excess grease in the pan once the meat is fully cooked, drain it off before continuing.
Add the diced onion and bell pepper to the pan with the browned meat. Cook for 3 to 4 minutes, until softened.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it burn.
Add the crushed tomatoes, beef broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir well to combine everything evenly.
Break the spaghetti in half and place it directly into the sauce. Press it down gently so the pasta is mostly submerged in the liquid, which helps it cook evenly.
Cover the pan and simmer for 12 to 15 minutes, stirring occasionally, until the spaghetti is tender and fully cooked. Stirring occasionally helps prevent the pasta from sticking together or to the bottom of the pan as it absorbs the sauce.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the finished pasta.
Cover the pan for 2 to 3 minutes, just until the cheese is fully melted.
Garnish with fresh chopped parsley and serve hot, straight from the pan.