Ingredients:
- ounces Rotini Pasta
- pound Ground Beef (85/15 recommended)
- medium Yellow Onion, finely diced
- cloves Garlic, minced
- teaspoon Dried Italian Seasoning
- Tablespoon Olive Oil
- Salt and Black Pepper, to taste
- Tablespoons Unsalted Butter
- Tablespoons All-Purpose Flour
- ¼ cup Dry White Wine (optional)
- cup Whole Milk or Half-and-Half
- cup Beef Broth (low sodium)
- cup freshly grated Parmesan Cheese, packed
- Tablespoons Fresh Parsley, chopped
Instructions:
- Cook rotini pasta according to package directions until al dente. Drain, reserving about 1 cup of the starchy pasta water. Set aside.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef, breaking it up, and season with salt, pepper, and Italian seasoning. Cook until fully browned, drain excess fat, and set the beef aside, leaving about 1 tablespoon of drippings in the pot.
- Reduce heat to medium. Add the diced onion to the pot and cook until softened (about 4-5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Push the onions and garlic to one side. Add the butter to the cleared space. Once melted, whisk in the flour quickly to form a thick paste (roux). Cook this paste for 1 minute, stirring constantly.
- Slowly whisk in the white wine (if using), scraping up any browned bits. Then, gradually whisk in the beef broth, followed by the milk/half-and-half. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove the pot from the heat. Stir in the grated Parmesan cheese until completely melted and smooth. Taste and adjust seasoning.
- Return the cooked beef and drained rotini to the pot with the sauce. Toss gently to coat thoroughly. If the sauce is too thick, stir in a splash or two of the reserved starchy pasta water until the desired creamy consistency is achieved.
- Stir in most of the fresh parsley. Serve immediately, garnished with the remaining fresh parsley and extra Parmesan.