This recipe is a twist on the classic bolognese, with the addition of sweet, juicy cherry tomatoes and a touch of heat from red chili flakes. The result is a flavorful and hearty pasta dish that’s perfect for a family meal or a date night in. Plus, it can be made in just 30 minutes!
Heat the oil in a large pot or a Dutch oven. Add ground meat, cook over medium high heat, break up into small pieces with a wooden spoon. Stir in red pepper flakes, dried marjoram, dried thyme, sweet paprika, salt and black pepper. Cook until the meat is cooked through and browned.
Add garlic and onion, cook until fragrant, about 3 minutes. Add cherry tomatoes, cook for 3 minutes more. Stir in tomato paste and pour in chicken broth. Cook for 10-15 minutes.
In the meantime, cook the spaghetti al dente in a large pot with generously salted boiling water. Drain, reserving ¼ cup cooking water.
When ready, toss pasta with sauce. Add parsley and gradually stir in the Parmesan until it melts into the sauce. Add a splash of cooking water and adjust salt to your own liking.