Ingredients
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1 lb ground beef
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1 tablespoon olive oil (if needed)
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1 small onion, finely chopped
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3 cloves garlic, minced
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2 cups beef broth
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1 (14.5 oz) can diced tomatoes (undrained)
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1/2 cup tomato sauce or marinara
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2 cups milk or half-and-half
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3 cups uncooked short pasta (penne, shells, rotini)
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1 teaspoon Italian seasoning
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1/2 teaspoon paprika (optional)
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Salt & black pepper to taste
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1 ½ cups shredded cheddar or mozzarella cheese
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Fresh parsley or basil, for garnish
Instructions
1. Brown the beef:
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In a large deep skillet or Dutch oven, cook the ground beef over medium heat until browned.
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Drain excess fat if needed. Add olive oil if your beef is very lean.
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Add the chopped onion and cook until softened (2–3 minutes).
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Stir in garlic and sauté for another 30 seconds until fragrant.
2. Add liquids and pasta:
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Stir in beef broth, diced tomatoes, tomato sauce, milk, Italian seasoning, paprika, salt, and pepper.
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Bring the mixture to a simmer.
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Add uncooked pasta and stir to combine.
3. Simmer and cook:
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Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
4. Add the cheese:
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Once the pasta is cooked, stir in shredded cheese until melted and creamy.
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Adjust seasoning to taste.
5. Serve hot:
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Garnish with chopped parsley or basil.
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Serve with garlic bread, salad, or roasted veggies.