A quick and delicious one-pan pasta dish perfect for busy weeknights.
Cook the spaghetti in a pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a large skillet, cook the ground beef over medium heat until browned. Remove excess fat.
Break the beef into small pieces as it cooks for even browning.
Add the chopped onion and minced garlic to the skillet. Sauté until softened.
Cook until the onions are translucent for the best flavor.
Stir in the diced tomatoes, tomato paste, mushrooms, sugar, and salt. Simmer the mixture for 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Combine the cooked spaghetti with the sauce in the skillet. Mix well to coat the pasta.
Add a splash of reserved pasta water if the sauce is too thick.
Sprinkle the shredded cheeses over the pasta. Cover and cook until the cheese melts.
Covering the skillet helps the cheese melt evenly.
Serve the pasta hot, garnished with fresh herbs if desired.
Fresh parsley or basil makes a great garnish for added color and flavor.
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