add ground beef to the skillet.
Cook beef, breaking it up with a spatula, until browned and cooked through (5–6 minutes).
Season with oregano, paprika, salt, pepper, and red pepper flakes.
Stir in sun-dried tomatoes and cook for 1 minute.
- Finish the Sauce
Pour in broth and simmer for 2–3 minutes, scraping the bottom of the pan.
Stir in cream and bring to a gentle simmer. Let it thicken for 2–3 minutes.
Add Parmesan and stir until melted (if using).
Toss in cooked spaghetti, mixing to coat evenly. Add reserved pasta water as needed to loosen the sauce.
- Serve
Taste and adjust salt and pepper.
Garnish with chopped parsley, fresh basil, or a sprinkle of lemon zest.
Serve immediately with extra Parmesan on the side.
Tips for Success
Don’t overcook mushrooms. Browning them adds deeper flavor and prevents sogginess.
Use high-quality pasta and cook it al dente—this helps absorb the sauce better.
Ground lamb or turkey also work beautifully in this dish.
Cream alternatives: Swap cream with evaporated milk or a mixture of Greek yogurt and milk for a lighter version.