Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups dry pasta (shells, rotini, or penne)
  • 2 cups beef broth (low sodium)
  • 1 can (15 oz) tomato sauce
  • 1 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the ground beef and cook, breaking it apart with a spoon, until the meat is mahogany-colored and no longer pink. Drain excess grease if necessary.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic, Italian seasoning, salt, and pepper, and sauté for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute to caramelize. Pour in the beef broth and tomato sauce, scraping up any brown bits from the bottom of the pot.
  4. Stir in the dry pasta. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking.
  5. Once the pasta is al dente and most of the liquid is absorbed, stir in the heavy cream and Parmesan cheese until melted and glossy. Garnish with fresh parsley.