Ingredients
Scale
- 12 ounces of whole wheat pasta (penne or fusilli work well)
- 1 pound of lean ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the heavy cream with a plant-based alternative if you’re aiming for a lighter version. And if you’re like me, always looking to sneak in more veggies, throw in some sautéed mushrooms or spinach.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant. Be careful not to burn it!
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes.
- Stir in the beef broth, heavy cream, Parmesan cheese, oregano, basil, salt, and pepper. Bring to a gentle simmer and let it thicken slightly.
- Add the cooked pasta to the skillet, tossing everything together until well coated and heated through.
- Sprinkle with fresh parsley and serve immediately for the best taste.
One trick I’ve learned from years of balancing flavors is to always taste as you go. Adjust the seasoning according to your preference—it’s the key to making a dish truly yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International