Ingredients
Scale
- 1 pound ground beef
- 12 ounces pasta (penne, fusilli, or your favorite shape)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Chop your onion and garlic, and gather all ingredients before starting to ensure a smooth cooking process.
- Heat a large nonstick skillet or Dutch oven over medium heat. Add the ground beef, season with salt and pepper, and cook until browned. Remove excess fat if necessary.
- Add diced onion and minced garlic to the beef, and sauté until fragrant and translucent, about 2-3 minutes.
- Stir in the uncooked pasta, then pour in the broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the pasta is tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove from heat and stir in the heavy cream, grated Parmesan, and Italian seasoning. Cook for another 2-3 minutes until the sauce thickens and becomes creamy.
- Taste and adjust seasonings as needed. Garnish with freshly chopped parsley for a burst of freshness and color.
Notes
- Use a large enough pot to prevent overflow when cooking the pasta.
- Stir occasionally to prevent sticking and ensure even cooking.
- Adjust the cream and cheese to desired creaminess; add more for extra richness.
- For a healthier twist, substitute heavy cream with evaporated milk or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg