Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 lb Ground Beef (450g) (80/20 or leaner)
  • 1 medium Yellow Onion, chopped (approx. 1 cup or 150g)
  • 4 cloves Garlic, minced (approx. 1 tbsp)
  • 1 tsp Dried Italian Seasoning (5 ml)
  • ½ tsp Salt (2.5 ml), or to taste
  • ¼ tsp Black Pepper (1.25 ml), or to taste
  • 4 cups Beef Broth (950 ml) (low sodium preferred)
  • 1 (14.5 oz) can Diced Tomatoes, undrained (411g)
  • 8 oz Pasta (225g) (such as penne, rotini, or elbow macaroni)
  • 4 tbsp Unsalted Butter (56g)
  • ½ cup Heavy Cream (120 ml)
  • ½ cup Grated Parmesan Cheese (50g), plus more for garnish
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add ground beef and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain off any excess grease.
  2. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic, Italian seasoning, salt, and pepper. Cook until fragrant, about 1 minute.
  3. Pour in beef broth and diced tomatoes (undrained). Bring to a simmer. Add the pasta.
  4. Reduce heat to medium-low, cover the pot, and simmer for about 12-15 minutes, or until the pasta is cooked through and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
  5. Remove from heat. Stir in butter, heavy cream, and parmesan cheese until melted and the sauce is creamy and smooth.
  6. Garnish with fresh parsley and extra parmesan cheese. Serve immediately.