Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 cup half-and-half
  • 2 tbsp all-purpose flour
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 8 oz short pasta (shells or rotini)
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium high heat. Add the ground beef, spreading it across the pan, and sear undisturbed for 3–4 minutes until a mahogany crust forms. Note: Don't stir too early or the meat will steam instead of sear.
  2. Stir in the diced onions and garlic, sautéing until the onions are translucent and the garlic is fragrant.
  3. Sprinkle the flour over the beef mixture and stir for 1 minute until the flour is fully incorporated and smells slightly nutty. Note: This step removes the raw flour taste.
  4. Slowly pour in the beef broth while stirring constantly to prevent lumps. Stir in the Italian seasoning and smoked paprika, then bring to a gentle simmer until the liquid starts to bubble softly.
  5. Add the dry pasta directly into the simmering liquid. Cover and cook for 8–10 minutes, stirring occasionally, until the pasta is tender but still has a slight bite.
  6. Stir in the half and half and shredded cheese. Fold gently until the sauce is glossy and the cheese is fully melted. Note: Keep the heat low here to prevent the cheese from breaking.
  7. Remove from heat immediately.
  8. Garnish with fresh chopped parsley and serve.