Step 1

In a large, deep skillet, heat up the olive oil over medium heat. Add the onion, half of the minced garlic, and sugar and cook, stirring, until the sugar dissolves and the onions and garlic are soft, 4-5 minutes. Add the ground beef and brown, using the back of a wooden spoon or a potato masher to break up the meat.

Step 2

Stir in the crushed tomatoes, garlic powder, onion powder, and oregano. Bring to a simmer then reduce the heat to low. Let simmer while you cook the spaghetti and make the alfredo sauce. Be sure to taste and season with salt and freshly ground pepper.

Step 3

While the meat sauce is simmering, heat the oven to 350°F and bring a large pot of salted water to boil over high heat. Cook the spaghetti according to the package directions, then drain well.

Step 4

While the spaghetti is cooking, make the alfredo sauce. Melt the butter in a second large skillet over medium heat. Stir in the remaining garlic and heavy cream. Bring to a gentle simmer and slightly reduce, 3-4 minutes. Remove from the heat and whisk in the parmesan cheese until the sauce is smooth and melty. Taste and season with salt, freshly ground pepper, and half of the freshly chopped parsley.

Step 5

Toss the drained, cooked spaghetti with the alfredo sauce, then transfer to an oven safe baking dish. Top evenly with the meat sauce.

Step 6

Sprinkle on the mozzarella cheese and the remaining chopped parsley. Bake in the oven until the cheese is melty and slightly brown, about 20-25 minutes. Scoop up the different layers and enjoy hot!