Ingredients
Scale
- 1 pound lean ground beef
- 1 pound pasta (penne, rotini, or your favorite)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Add the chopped onion and minced garlic to the skillet with the cooked beef. Cook until the onion is softened, about 3-5 minutes.
- Step 4: Stir in the diced tomatoes and beef broth. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Step 5: Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Reduce heat to low and simmer for another 2-3 minutes, stirring occasionally, until the cheese is melted and the sauce is creamy.
- Step 6: Add the cooked pasta to the skillet and toss to coat with the sauce. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of beef broth or water if needed to restore creaminess.
- Garnish with fresh parsley or basil for a pop of color and added freshness.
- For extra flavor, brown the ground beef until slightly crispy before adding the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American