Ingredients:

  • 1 lb ground beef
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 lb penne or rotini pasta (dried)
  • 3 cups beef broth (low sodium)
  • 1 can (14.5 oz) diced tomatoes (un-drained)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded cheddar or parmesan cheese
  • 2 tbsp unsalted butter

Instructions:

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until mahogany-colored and slightly crispy on the edges.
  2. Stir in the diced onions and cook for 3-4 minutes until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the beef broth, diced tomatoes with their juices, oregano, salt, and pepper. Bring the mixture to a rolling boil.
  4. Stir in the dry pasta, ensuring noodles are mostly submerged. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 11-13 minutes, stirring every 3 minutes to prevent sticking.
  5. Remove the lid and stir in the butter and shredded cheese. Continue stirring for 1 minute until the cheese is fully melted and the sauce is velvety. Remove from heat immediately.