1-First Step: Mise en place and browning the beef. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned, stirring occasionally. This renders fat for flavor. Add 1 diced onion and 2 minced garlic cloves; sauté 3-4 more minutes until softened and fragrant. Drain excess fat if needed, leaving 1-2 tbsp for richness.

2-Second Step: Build the sauce base. Stir in 1 can (28 oz) crushed tomatoes, 2 cups beef broth, 1 tsp Italian seasoning, salt, and pepper. Optional: add a splash of red wine here to deglaze and deepen taste. Bring to a gentle boil, scraping any browned bits from the pot bottom. These bits pack umami.

3-Third Step: Add pasta and simmer. Break 12 oz spaghetti in half and stir into the pot. Ensure pasta submerges in liquid; add 1/4 cup extra broth if short. Cover, reduce heat to medium-low, and simmer 12-15 minutes. Stir every 4-5 minutes to prevent sticking. Pasta absorbs sauce flavors for superior taste versus separate boiling.

4-Fourth Step: Create creaminess. Once pasta is al dente (firm to bite), uncover and stir in 1 cup heavy cream. Simmer 2-3 minutes uncovered to thicken sauce. It should coat the back of a spoon. Remove from heat; fold in 1/2 cup grated Parmesan until melted and smooth.

5-Final Step: Finishing touches and serving. Garnish with chopped fresh basil or parsley. Let rest 2 minutes for sauce to set. Serve hot with extra Parmesan. Pairs well with garlic bread or a simple salad. Total active time: 15 minutes.