Ingredients
1 lb ground beef (85/15 recommended)
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
2 cups uncooked penne or rotini pasta
2 cups beef broth
1 can (15 oz) crushed tomatoes
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
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Heat olive oil in a large skillet or Dutch oven over medium heat.
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Add ground beef and cook for 5–6 minutes, breaking it apart until browned.
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Stir in diced onion and cook for 3 minutes until softened.
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Add minced garlic and cook for 30 seconds until fragrant.
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Sprinkle in Italian seasoning, paprika, oregano, salt, black pepper, and red pepper flakes. Stir well.
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Pour in crushed tomatoes, tomato sauce, and beef broth. Mix until combined.
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Add uncooked pasta and stir so it is submerged in the liquid.
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Bring to a gentle boil, reduce heat to medium-low, cover, and simmer for 12–15 minutes. Stir occasionally.
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Once pasta is tender and sauce thickens, stir in heavy cream.
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Add mozzarella and parmesan cheese and stir until melted and creamy.
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Garnish with chopped parsley and serve hot.
Notes
Use short pasta like penne or rotini for best texture.
Stir occasionally to prevent pasta from sticking.
If the sauce becomes too thick, add a splash of broth.
For extra flavor, finish with fresh basil or additional parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot / Stovetop
- Cuisine: American / Italian