Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb ground beef (80–90% lean) (450g)
  • 1 small yellow onion, finely chopped (approx. 1 cup/150g)
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning (5 ml)
  • ½ tsp paprika (optional) (2.5 ml)
  • Salt and pepper to taste
  • 2 tbsp tomato paste (30 ml)
  • 3 cups beef broth (or chicken broth) (720 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 2½ cups uncooked short pasta (penne, rotini, or shells) (approx. 250g)
  • ½ cup heavy cream (or half-and-half) (120 ml)
  • 1 cup shredded cheddar or mozzarella cheese (approx. 100g)
  • Fresh parsley or basil for garnish (optional)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat.
  2. Add chopped onion to the skillet and cook until softened. Stir in garlic, Italian seasoning, paprika (if using), salt, and pepper. Cook until fragrant.
  3. Stir in tomato paste and cook briefly. Add beef broth and diced tomatoes (with juices). Stir to combine.
  4. Stir in uncooked pasta. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until pasta is tender and liquid is absorbed. Test pasta for doneness.
  5. Stir in heavy cream (or half-and-half) and shredded cheese. Mix until cheese is melted and sauce is creamy. Simmer uncovered to thicken further, if needed, until desired consistency is achieved.
  6. Taste and adjust seasoning. Garnish with fresh parsley or basil (optional) and serve hot.