Quick, easy and delicious. A great weeknight meal made in one dish.
Source: Adapted from a recipe by Cook's Country
12 oz. lean ground beef
4 oz. hot, mild or sweet italian sausage, casings removed
1 small onion, minced
1 garlic clove, minced
1/4 t. red pepper flakes
1/4 t. dried oregano
1/4 t. dried basil (if using fresh basil, toss in 2 T. at the end)
1 - 28oz. can Crushed tomatoes
8 oz. spaghetti, broken roughly into 2" pieces
1 c. water
1 c. beef broth
1 t. salt
1/4 c. heavy cream (**I've also used half and half successfully**)
1 c. shredded italian cheese
Cook the ground beef and sausage in a large skillet over medium high heat, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Drain the meat on paper towel-lined plate and pour off all but 1 T. fat from the skillet.
Turn the heat down to medium, add the onion to the skillet and saute about 2 minutes, or until fragrant. Add the garlic and spices. Saute 30 seconds, stirring constantly. Return the meat to the skillet and stir in tomatoes, water, broth and salt. Raise heat to medium-high and bring to a boil.
Add the spaghetti. Cover and cook, stirring often, until spaghetti starts to soften, about 7 minutes. Reduce heat to medium-low and continue to simmer, covered, until pasta is cooked, 6-7 minutes.
Stir in heavy cream and cheese. Serve.