Ingredients:

  • 1 lb lean ground beef
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups beef broth
  • 1 cup heavy cream
  • 8 oz short pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until deeply browned. Drain excess grease, leaving approximately one tablespoon in the pan.
  2. Lower the heat to medium and stir in the butter. Once foaming, add diced onion and sauté until translucent (about 3 minutes). Stir in minced garlic and Italian seasoning; cook for 60 seconds until fragrant.
  3. Pour in the beef broth and heavy cream, scraping the browned bits from the bottom of the pan. Bring to a gentle boil, then stir in the dry pasta.
  4. Reduce heat to low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
  5. Remove the pan from the heat. Stir in the Parmesan cheese vigorously until melted and glossy. Garnish with fresh parsley.