Ingredients:

  • 1 lb lean ground beef (90/10)
  • 12 oz short pasta such as Penne or Fusilli
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 15 oz tomato sauce or passata
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup reserved pasta water
  • 1 tbsp olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes to develop a dark crust. Break into crumbles and cook until browned.
  3. Add the diced onions to the skillet with the beef and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
  4. Push the meat to the sides and add the tomato paste to the center. Let it fry for 2 minutes until it turns a deep rust color.
  5. Pour in the tomato sauce or passata. Reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
  6. Lower the skillet heat to medium low. Slowly stir in the heavy cream and the reserved pasta water. The sauce will look slightly thin at first — this is normal.
  7. Add the cooked pasta and the freshly grated Parmesan cheese to the skillet. Toss vigorously for 2 minutes until the sauce thickens and coats the pasta in a velvety layer. If the sauce feels too thick, add a splash more pasta water. Serve immediately.