Ingredients
Scale
- 1 lb Lean ground beef (90/10 preferred)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried Italian seasoning
- 1/2 tsp Smoked paprika
- 3 cups Beef broth (low sodium)
- 12 oz Rotini or Penne pasta (uncooked)
- 1 cup Heavy cream
- 1/2 cup Freshly grated Parmesan cheese
- 2 cups Fresh baby spinach (for a festive green touch)
- Fresh parsley for garnish
Instructions
- Step 1: Brown the Beef and Aromatics
Place a large pot or deep skillet over medium-high heat. Add the ground beef and diced onions. Break the beef apart with a wooden spoon and cook until the meat is browned and the onions are translucent, about 5-6 minutes. Drain any excess grease from the pan. Stir in the minced garlic, salt, pepper, Italian seasoning, and smoked paprika. Cook for an additional 60 seconds until the garlic is fragrant. - Step 2: Simmer the Pasta
Pour the beef broth and the uncooked pasta into the pot with the beef mixture. Stir well to ensure the pasta is mostly submerged. Bring the liquid to a boil, then immediately reduce the heat to a simmer. Cover the pot with a lid and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom. - Step 3: Create the Creamy Finish
Remove the lid and turn the heat to low. Stir in the heavy cream and the grated Parmesan cheese. Continue to stir until the cheese has melted and the sauce has thickened slightly. Fold in the fresh baby spinach and stir for about 1 minute until it wilts into the hot pasta. Remove from heat, garnish with fresh parsley, and serve immediately while hot and creamy.
- Cook Time: 20 minutes