In a large pot or Dutch oven, heat a tablespoon of cooking oil over medium heat. Add 1 pound of ground beef, cooking for about 5-7 minutes until browned, breaking it into small pieces with a wooden spoon. Drain excess grease.

Add one chopped onion, 2 minced garlic cloves, and one diced red bell pepper to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened.

Break 8 ounces of spaghetti into smaller pieces and add to the pot with a 14-ounce can of diced tomatoes, 2 cups of beef broth, 1 teaspoon each of dried basil and oregano, and a pinch of salt and black pepper. Stir everything well.

Bring the mixture to a gentle boil over medium-high heat, then reduce to low and cover. Let it simmer for about 15-20 minutes, or until spaghetti is al dente.

Once cooked, stir in 1 cup of heavy cream and allow to simmer for an additional 5 minutes, stirring occasionally.

Remove from heat and sprinkle freshly chopped parsley over the dish. Serve warm and enjoy!