Ingredients

• 300 g spaghetti
• water
• 25 ml olive oil ((1.5 tbsps))
• 600 g ground beef
• 3 g paprika ((1 tsp))
• 2 g garlic poweder ((⅔ tsp))
• 2 g cayenne pepper ((⅔ tsp))
• 1 g Italian seasoning ((1 tsp))
• 1 g black pepper ((⅓ tsp))
• 1 beef stock cube
• 100 g yellow onion (1 finely chopped onion)
• 10 g fresh parsley (finely chopped)
• 400 g strained tomato sauce
• 50 ml water
• 12 g honey ((1 tbsp))
• 2 g salt (⅓ tsp or to taste)
• 50 g unsalted butter
• 400 ml heavy cream
• 5 g salt
• 2 g garlic powder
• 1 g black pepper
• 100 g Parmesan cheese
• grated cheese (as desired)

Instructions

1. Bring a large pot of water to a boil and cook the spaghetti for about 2 minutes less than the cooking time indicated on the package. The spaghetti will continue cooking in the oven. Drain well and set aside.

2. Prepare all the ingredients.

3. Heat the olive oil in a frying pan over medium heat. Add the ground beef, paprika, garlic powder, cayenne pepper, Italian seasoning, and black pepper. Crumble the beef stock cube over the pan and cook the ground beef for 5 minutes, breaking it up as it cooks.

4. Add the finely chopped onion and fresh parsley and cook for 3–4 minutes. Add the tomato sauce and water. Cook the ground beef mixture for 5–7 minutes.

5. Add the honey and mix well into the ground beef mixture. Taste and season with salt if needed.

6. Meanwhile, prepare the sauce. Melt the butter in a frying pan over medium heat. Add the heavy cream and season with salt, garlic powder, and black pepper. Simmer the sauce gently for 4–5 minutes, or until slightly thickened. Add the Parmesan cheese and stir until the sauce is creamy.

7. Add the spaghetti to the cream sauce and mix well.

8. Transfer the creamy spaghetti to a baking dish. Spoon the ground beef mixture evenly over the top and sprinkle with grated cheese as desired.

9. Place the baking dish in a preheated oven at 200°C (400°F). Bake for 10–12 minutes, or until the cheese has melted.