STEP ONE:

1. In a large pot, brown ground beef and drain fat if needed.
2. Saute chopped onions with beef until soft.
3. Add Italian seasoning and minced garlic and cook for about a minute.
4. Pour in red sauce and wine, and simmer for 30 minutes.

STEP TWO:

1. In a small pot over low heat, melt 3 tablespoons of butter, while you finely grate in 3 garlic cloves using a Microplane.
2. Pour in 1.5 cups of heavy cream, and 5.2 ounces of Boursin cheese. Turn the stove up to medium-low heat.
3. Stir around until the Boursin begins to melt into the cream.
4. Add the parmesan, and stir to combine.
5. Let simmer for 5 minutes, stirring occasionally.

STEP THREE:

1. Cook your noodles according to their package, minus two minutes. You want the noodles to be al dente!
2. While your pasta cooks, preheat your oven to 350˚.

STEP FOUR:

1. In a buttered casserole dish, add your drained spaghetti noodles.
2. Pour the alfredo sauce over the noodles, and stir to coat evenly.
3. Spoon the meat sauce over the cheesy noodles.
4. Top the whole casserole with 1.5 cups of mozzarella cheese.
5. Bake at 350˚ for 30 minutes until golden brown and bubbling.

SERVING THE SPAGHETTI BAKE:

1. Allow the casserole to rest for 15-20 minutes before cutting into it.