Ingredients:

  • 0.5 lb lean ground beef
  • 2 tbsp grated Parmesan cheese
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 8 oz anellini pasta
  • 3 tbsp unsalted butter
  • 6 oz tomato paste
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tbsp honey
  • 0.5 cup freshly grated Pecorino Romano cheese

Instructions:

  1. Mix the meatballs. Combine 0.5 lb lean ground beef with 2 tbsp grated Parmesan, 0.25 tsp garlic powder, and 0.25 tsp salt in a small bowl. Note: Don't overwork the meat or it becomes tough.
  2. Form the rings. Roll the mixture into tiny, marble sized balls, roughly half an inch in diameter.
  3. Sizzle and brown. Heat a skillet over medium high and brown the meatballs until a crust forms on all sides, about 5 minutes.
  4. Remove and rest. Set the meatballs aside on a plate; they don't need to be cooked through yet.
  5. Bloom the paste. In the same skillet, melt 3 tbsp unsalted butter and stir in 6 oz tomato paste.
  6. Fry the tomato. Cook the paste for 2 minutes until it smells sweet and looks dark.
  7. Declaze the pan. Slowly whisk in 2 cups low sodium chicken broth and 1 tbsp honey, scraping up the brown bits.
  8. Add the pasta. Pour in 8 oz anellini pasta and bring the mixture to a gentle simmer.
  9. Cook the rings. Simmer for 10 minutes until the pasta is tender and the liquid reduces.
  10. Stir in the dairy. Lower the heat and add 1 cup whole milk and the browned meatballs back into the pan.
  11. Melt the cheese. Fold in 0.5 cup freshly grated Pecorino Romano until the sauce is glossy and thick.