This pasta is CRAZY good! Wait till you see the secret!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

cherry tomatoes

🥗Healthier: sliced bell peppers

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and still flavorful.

Warm a large pot over medium heat.

Melt 1 tablespoon of butter in the pot.

Finely dice 1 small onion and add it to the pot.

Cook the onions for 2 to 3 minutes, until translucent.

Mince or finely slice 2 garlic cloves and add them to the pot.

Cook the garlic for 30 seconds, until fragrant.

Add 450 g (1 lb) of minced beef to the pot and break it up into lumps with a spatula or wooden spoon.

Cook the beef for 5 to 7 minutes, until browned.

Season the beef with ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of oregano, ½ teaspoon of thyme, a pinch of chili flakes, and 1 teaspoon of smoked paprika.

Add 2 tablespoons of tomato paste, mix well, and cook for 1 minute.

Pour in 3 cups (720 ml) of beef stock, 2 cups (480 ml) of passata, and 1 cup (240 ml) of heavy cream.

Add 1 tablespoon of Worcestershire sauce and stir well.

Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 1 minute.

Add 250 g of thin spaghetti to the pot and stir everything together.

Bring the mixture to a gentle boil, then reduce the heat to low.

Simmer for 5–7 minutes, stirring frequently, until the pasta is al dente.

Sprinkle with fresh parsley and grated parmesan before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens