Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then coarsely grate carrot. \ufeffPick basil leaves from stems. Keep leaves and stems separate.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add carrots and shallots. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain spaghetti.

Meanwhile, add crushed tomatoes, broth concentrate, basil stems, garlic salt and 1/4 tsp chili flakes to the pan with beef and veggies. (NOTE: Reference heat guide.) Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add cream, then return to a simmer. Season with salt and pepper, to taste. Remove and discard basil stems.

Roughly tear basil leaves.Remove the pan from heat, then add spaghetti, half the basil leaves, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp butter (dbl both for 4 ppl). Toss to combine until butter melts and spaghetti is coated, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)

Divide spaghetti and rose beef ragu between plates. Top with remaining Parmesan and remaining basil leaves. Sprinkle remaining chili flakes over top, if desired.