Ingredients
1 tablespoon olive oil or avocado oil
1 onion, diced
2 garlic cloves, minced
1 pound ground beef (90% lean)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
3 cups beef broth
1 (28-ounce) can crushed tomatoes (San Marzano recommended)
16 ounces pasta (fusilli, rotini, or similar)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add diced onion and minced garlic, cooking for 4–6 minutes until softened.
- Add ground beef, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook, breaking up the meat, until browned.
- Pour in beef broth and crushed tomatoes. Stir to combine, then bring to a simmer.
- Add pasta, reduce heat to medium, cover, and cook for 9–12 minutes, stirring occasionally, until pasta is al dente.
- Remove from heat, stir in heavy cream and half of the Parmesan cheese. Adjust sauce consistency with extra broth if too thick, or cook longer if too thin.
- Serve immediately, topping with remaining Parmesan cheese. Sauce will thicken slightly as it cools.
Notes
- Swap beef for ground turkey, chicken, or sausage for variety.
- Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Make it gluten-free by using gluten-free pasta.
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of beef broth or water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
