Ingredients:

  • 1 lb Lean Ground Beef (90% lean)
  • 1 tbsp Olive Oil
  • 1 small Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 8 oz Short Pasta (Penne, Rotini, or Bowtie)
  • 2 cups Beef Broth, low sodium
  • 1 cup Heavy Cream
  • 1 tsp Italian Seasoning
  • ½ tsp Onion Powder
  • Salt and Black Pepper to taste
  • ½ cup Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until no longer pink and a mahogany-colored crust has formed. Spoon out excess fat, leaving approximately 1 tablespoon.
  2. Lower heat to medium. Stir in the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic, Italian seasoning, and onion powder, stirring constantly for 30–60 seconds until fragrant.
  3. Pour in the beef broth and heavy cream, scraping the browned bits (fond) from the bottom of the pan. Add the dry pasta. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until noodles are al dente and sauce has thickened.
  4. Remove from heat. Stir in the grated Parmesan cheese until melted and glossy. Fold in the fresh parsley and season with salt and pepper. Let the dish rest for 2 minutes before serving.