Ingredients
Scale
- 1 pound (450g) ground beef
- 12 oz (340g) pasta (penne, rigatoni, or your favorite shape)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 cups (475ml) beef broth or chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped parsley, red pepper flakes for garnish
Instructions
- Gather all ingredients and utensils for efficient prep. Optionally, use a veggie prep tool for faster chopping.
- In a large skillet or deep skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add ground beef, season with salt and pepper, and cook until browned and cooked through. Drain excess fat if needed.
- Stir in minced garlic and cook for ~30 seconds until fragrant. Pour in broth and bring to a boil. Add pasta and cook according to package instructions, about 10 minutes, stirring occasionally.
- Once pasta is al dente and liquid is mostly absorbed, lower heat. Stir in heavy cream and grated Parmesan cheese until melted and sauce thickens. Taste and adjust seasonings accordingly.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth and stir. For longer storage, freeze in portions for up to 2 months.
- Enhance flavor with chopped parsley or red pepper flakes. Serve with a side salad and crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 600 kcal Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg