Ingredients:

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

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 1-2 minutes less than the package instructions (al dente). Reserve 1/2 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef in a flat layer and sear undisturbed for 3-4 minutes until a deep brown crust forms. Break it apart and cook until fully browned.
  3. Lower heat to medium. Stir in the diced onion and cook until translucent (about 3 minutes). Add minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the tomato paste, Italian seasoning, and red pepper flakes. Stir constantly for 2 minutes until the paste turns a dark, rich red.
  5. Pour in the beef broth, scraping the bottom of the pan to release browned bits. Simmer for 5-7 minutes until slightly thickened.
  6. Stir in heavy cream, Parmesan cheese, and butter until the sauce is velvety. Fold in the cooked pasta and reserved pasta water, tossing until the sauce coats the noodles perfectly. Garnish with fresh parsley.