Skillet Spaghetti

Spaghetti is comfort food, but I get sick and tired of messing up various pans to make what ends up being a one-pot meal.  Here I let the noodles cook in the pasta sauce and it ends up making an amazing presentation.  The key here is to let this dish sit for 15-20 minutes after it is done to set up so the noodles can fully absorb any remaining liquid.  As usual, as with most comfort foods - it is even better the next day.

1 lb. ground beef 

1 lb. mild italian sausage

4 garlic cloves, minced

1 tsp. red pepper flakes

1 tsp. dried oregano

3 tbsp. dried basil

1 28-oz. can crushed tomatoes

1/2 lb. dried spaghetti, broken into 4" pieces

1-10 oz. can beef broth

1 cup red wine

1 cup heavy cream

2 cups shredded Italian cheese blend - halved

In a 3 qt. saute pan over medium high heat brown beef and sausage until no longer pink - roughly ten minutes.  Drain meat in a colander and return to saute pan.  Add garlic, pepper flakes, oregano and basil - cook for a couple more minutes.  

Stir in crushed tomatoes, spaghetti, broth, cream and wine.  Bring to simmer, cover and cook for 15 minutes.  Remove cover and simmer for ten more minutes to reduce liquid.  Add 1 cup cheese, stirring gently to combine.  Remove from heat and sprinkle with remaining cup of cheese.  

Turn broiler on and place pan on middle rack of oven and allow to broil until cheese melts, roughly 3-4 minutes.  Remove from oven and allow to set and cool for 15-20 minutes.