Melt butter in a pot over medium-high heat. Add garlic and onion. Cook until soft and fragrant.
Set heat to high. Add beef and cook until brown. Make sure to break up the beef as it cooks. Season with salt and pepper. Pour pasta sauce, beef broth, sugar, red pepper flakes, Italian seasoning, bell pepper and Worcestershire.
Bring to a simmer. Lower heat and cover with a lid. Simmer for 30 minutes. If liquid evaporates too quickly, add water. We want it saucy. Season with salt and pepper to taste.
Pasta, Cheese Sauce
Pre-heat oven to 190c/350f.
Cook pasta in lightly salted boiling water as per package directions, minus 2 minutes. Reserve about 1 cup pasta water then drain.
Heat milk in a large pot. Add cream cheese, whisk and cook until smooth. Add in cheddar cheese and stir until smooth. Add pasta and ⅓ of the meat sauce. Stir until spaghetti is thoroughly coated. If it's too thick, just add pasta water ¼ cup at a time to loosen the texture.
Assemble and Bake
Option 1: Two shallow baking dishes–make a single layer if using two shallow baking dishes. Spread meat sauce evenly on top then sprinkle with mozzarella cheese. Option 2: One deep large baking dish–assemble in two layers. Spread meat sauce in between layers and on top. Sprinkle with mozzarella cheese.
Loosely cover with foil and bake for 20 minutes. Bake for another 10 minutes uncovered until cheese is melted and bubbly. Serve and enjoy!
Pasta Sauce - can be substituted with tomato passata/tomato puree. Add chopped celery, carrots, and more dried herbs. Cook the sauce longer to deepen the flavor.
Beef broth - can be substituted with 2 pc beef bouillon in 1 ½ cup hot water.
Sugar - add if you end up with a sour pasta sauce.
Cheddar Cheese - can also be substituted with parmesan cheese.
Course :Main Course
Keyword :baked spaghetti recipe, baked spaghetti with cream cheese