Ingredients. 2 tablespoons olive oil. 1 small yellow onion, diced (about a cup) 2 pounds lean ground beef. 3 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 2 teaspoons kosher salt. 1/2 teaspoon crushed red pepper. 1/4 cup flour. 1 (28- ounce) can tomato sauce. Instructions. Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and set a timer for 3 minutes less than al dente, about 7 minutes or according to package instructions. Add the sun-dried tomatoes and continue to cook until the pasta is al dente, about 3 minutes more. Reserve 1/2 cup of the pasta water, then Saute ground beef and onion in a 12-inch skillet over medium heat. Drain grease. Add garlic powder, paprika, parsley, chili powder, salt, and pepper. Stir in the milk, broth, tomato sauce, macaroni and frozen mixed vegetables. Bring to a boil, cover and reduce heat to a simmer. Cook for 8-10 minutes or until pasta is al dente, stirring Carefully pour in the crushed tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream. Taste and season with additional salt and pepper as needed. Meanwhile, bring a large pot of salted water to a boil. Make the alfredo sauce. Add the butter to a large pot with the remaining garlic. Cook until fragrant then stir in the heavy cream, parmesan, and seasonings. Cook until the sauce begins to thicken. Assembled the casserole. Toss the cooked spaghetti with the alfredo sauce then transfer to a greased 9×13 casserole dish. Cook. Melt butter in a saucepan over medium-high heat, then whisk in the cream cheese and garlic powder. When the first three ingredients form a smooth sauce, start gradually whisking the milk into the mixture. It's important to add the milk a little at a time to prevent lumps and to ensure a thick texture. Pour in tomato sauce, beef broth, and heavy cream. Stir and bring to a boil, reduce heat to low and simmer for 10 minutes. Bring a large pot of water to a boil and cook pasta according to package directions for al dente. Drain and set aside. Add sour cream to the meat mixture, stir and then add pasta. Make the Cheese Sauce. 1. Melt butter in a pan under gentle heat. 2. Add Flour and beat until smooth paste and take the pan off the heat. 3. Slowly add the milk and broth (combine them into one jug for ease), a little at a time and combine until smooth, then add a little more of the milk/broth, combine. mrnhln.