@christopherhopkins1: Creamy Tomato Beef Spaghetti with Ricotta Mozzarella Ingredients: 1 pound 90% lean ground beef 12 ounces dry spaghetti 2 tablespoons butter 1 small yellow onion, finely diced 5 garlic cloves, minced 1½ teaspoons Italian seasoning ½ teaspoon black pepper ¼ teaspoon crushed red pepper flakes Salt, to taste 1 tablespoon tomato paste 1 can crushed tomatoes, 15 ounces ¾ cup heavy cream ¾ cup whole-milk ricotta 1¼ cups freshly shredded mozzarella ½ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ cup reserved pasta water, as needed Directions: Cook the spaghetti in salted water until al dente. Save ½ cup pasta water before draining. Melt the butter in a deep skillet. Add beef and onion and cook until the beef is richly browned and the onion is tender. Stir in garlic, Italian seasoning, black pepper, red pepper flakes, tomato paste, and salt. Cook for 1 minute. Add crushed tomatoes and simmer for 5 minutes. Lower the heat and stir in heavy cream and ricotta. Remove from heat and fold in mozzarella and Parmesan. Toss with spaghetti until the beef and sauce are evenly distributed. Add pasta water if needed and finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 690 per serving

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