Ingredients
- Olive Oil: 1 tablespoon (for sautéing)
- Lean Ground Beef: 1.5 lbs (85/15 or 90/10 recommended)
- Yellow Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- All-Purpose Flour: 2 tablespoons (helps to thicken the sauce)
- Beef Broth: 4 cups (low sodium preferred, so you can control saltiness)
- Diced Tomatoes: 1 can (14.5 oz), undrained
- Tomato Paste: 2 tablespoons
- Italian Seasoning: 1 tablespoon
- Smoked Paprika: 1 teaspoon (optional, but adds a lovely depth)
- Red Pepper Flakes: ½ teaspoon (optional, for a touch of heat)
- Salt: 1 teaspoon (or to taste)
- Black Pepper: ½ teaspoon (or to taste)
- Uncooked Pasta: 12 oz (Rotini, Penne, Shells, or Cavatappi work best)
- Cream Cheese: 4 oz, cut into cubes and softened
- Heavy Cream: ½ cup
- Fresh Parsley: ¼ cup, chopped (for garnish)
- Grated Parmesan Cheese: For serving (optional)
Instructions
- Brown the Beef and Aromatics:
- Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.
- Once the oil is shimmering, add the ground beef. Break it apart with a spoon and cook until nicely browned, about 7-10 minutes. This browning step is crucial for developing deep, savory flavors (Maillard reaction).
- Drain any excess grease from the pot if necessary, leaving about a tablespoon for flavor.
- Add the chopped yellow onion to the pot with the beef. Sauté for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Build the Flavor Base:
- Sprinkle the all-purpose flour over the beef and onion mixture. Stir well and cook for 1-2 minutes. This step cooks out the raw flour taste and helps to create a base for a thicker sauce.
- Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly, which enhances its sweetness and depth.
- Deglaze and Add Liquids & Seasonings:
- Pour in about ½ cup of the beef broth and scrape the bottom of the pot with your spoon to loosen any browned bits (fond). These bits are packed with flavor!
- Add the remaining beef broth, the can of undrained diced tomatoes, Italian seasoning, smoked paprika (if using), red pepper flakes (if using), salt, and black pepper. Stir everything together until well combined.
- Cook the Pasta:
- Bring the mixture to a gentle simmer over medium heat.
- Once simmering, add the uncooked pasta to the pot. Stir well to ensure the pasta is mostly submerged in the liquid.
- Cover the pot and reduce the heat to medium-low. Let it simmer for 15-20 minutes, or until the pasta is cooked to al dente (tender but still with a slight bite). Stir occasionally (every 5 minutes or so) to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. If the mixture seems too thick at any point, you can add a splash more beef broth or hot water.
- Make it Creamy:
- Once the pasta is al dente and most of the liquid has been absorbed, turn off the heat.
- Add the cubed, softened cream cheese and the heavy cream to the pot.
- Stir gently but thoroughly until the cream cheese is fully melted and incorporated, creating a smooth, luscious, and creamy sauce that coats the pasta and beef beautifully.
- Rest and Serve:
- Taste the pasta and adjust seasonings if necessary (more salt, pepper, or red pepper flakes).
- Let the dish rest for 5-10 minutes before serving. This allows the sauce to thicken slightly more and the flavors to meld together perfectly.
- Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650