Step 1

Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.

Step 2

Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.

Step 3

Add the onion and garlic and cook for another 3 minutes until the onion softens.

Step 4

Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.

Step 5

Add the crushed tomatoes, basil and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.

Step 6

Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.

Step 7

Add the spaghetti to the pot and toss well with the sauce. Top with Parmesan cheese and basil. Serve immediately.