Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 12 oz penne or rotini pasta
  • 2 cups beef broth, low sodium
  • 15 oz tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat until shimmering.
  2. Add the ground beef, breaking it apart with a spoon. Cook without stirring too often until the meat is a deep mahogany brown and slightly crispy on the edges.
  3. Stir in the diced onion and cook for 3–4 minutes until translucent.
  4. Add the minced garlic, salt, and pepper, stirring for 60 seconds until fragrant.
  5. Stir in the smoked paprika and dried oregano, coating the meat in the spices.
  6. Pour in the beef broth, tomato sauce, and Worcestershire sauce.
  7. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Let it bubble softly for 10 minutes to allow the flavors to meld and the liquid to reduce slightly.
  8. While the sauce simmers, boil the pasta in a separate pot of salted water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  9. Toss the drained pasta into the skillet with the beef sauce.
  10. Stir in the heavy cream and Parmesan cheese.
  11. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until desired consistency is reached.