Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb ground beef (450g), preferably 80/20 for flavor
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, minced (approx. 2 tbsp)
  • 1 tsp dried Italian seasoning
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper, plus more to taste
  • 4 cups beef broth (950ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 8 oz dry pasta, such as penne, rotini, or rigatoni (225g)
  • ½ cup heavy cream (120ml)
  • 2 tbsp unsalted butter
  • ¼ cup grated Parmesan cheese, plus more for serving (30g)
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 3-5 minutes. Add minced garlic, Italian seasoning, salt, and pepper; cook for another minute until fragrant.
  3. Pour in beef broth and diced tomatoes (undrained). Bring to a boil, stirring to combine.
  4. Add pasta to the pot and stir to ensure it's submerged in the liquid. Reduce heat to medium-low, cover, and simmer for the time indicated on the pasta package (usually about 10-12 minutes), or until pasta is cooked through and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
  5. Remove from heat and stir in heavy cream and butter until melted and well combined.
  6. Stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper, if needed. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.