• 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.
• Roughly chop parsley. 

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, 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 (1 1/2 cups) pasta water, then drain spaghetti. 

• Meanwhile, add crushed tomatoes, broth concentrate, 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. 

• Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp (2 tbsp) butter. 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 rosé beef ragu between plates.
• Top with parsley and remaining Parmesan.
• Sprinkle remaining chili flakes over top, if desired.

If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.