Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups beef broth
  • 1 can (400g) crushed tomatoes
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz short pasta
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your deep skillet over medium high heat.
  2. Add the ground beef and break it apart with a spoon. Cook 8-10 mins until the beef is mahogany colored and no longer pink. Note: Resist the urge to stir every ten seconds; let the crust form.
  3. Toss in the diced onion and minced garlic. Sauté for 3-4 mins until onions are translucent and the garlic smells fragrant.
  4. Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
  5. Stir in the dry pasta. Reduce the heat to medium low and cover with a tight lid.
  6. Simmer for 10-12 mins, stirring occasionally to make sure the pasta isn't sticking to the bottom. Cook until the pasta is tender and most of the liquid has been absorbed.
  7. Remove the lid and turn the heat down to low. Stir in the heavy cream and shredded cheddar.
  8. Continue stirring for 1-2 mins until the cheese is melted and the sauce looks glossy and smooth.
  9. Garnish with the chopped parsley and serve immediately.