Cook the spaghetti in salted boiling water according to package directions until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat and cook the ground beef until browned. Remove excess fat if needed.
Add butter, diced onions, and garlic to the beef. Cook until onions are soft and fragrant.
Season with oregano, garlic powder, salt, and black pepper.
Sprinkle in the flour and stir well to coat everything evenly.
Slowly pour in the broth while stirring to avoid lumps.
Add the heavy cream and cook until the sauce begins to thicken.
Stir in cheddar, Parmesan, and mozzarella cheese until melted and smooth.
Add the cooked spaghetti and toss until fully coated in the sauce.
Optional: add a small amount of butter for extra richness.
Garnish with fresh parsley and serve warm.
How to Make
Start by cooking the pasta to the perfect al dente texture.
Brown the beef well to develop deep flavor.
Build the sauce gradually by combining flour, broth, and cream.
Melt the cheeses slowly for a smooth, creamy consistency.
Toss the pasta gently to coat every strand in the rich sauce.
Serve immediately for the best taste and texture.
Variations
Add mushrooms or spinach for extra vegetables.
Use ground turkey or chicken for a lighter version.
Add chili flakes for a spicy kick.
Swap cheddar for gouda or Monterey Jack for a different flavor.
Mix in crispy bacon for extra richness.
Tips
