Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 24 oz marinara sauce
  • 1 cup beef broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 8 oz rotini or penne pasta
  • 1/2 cup shredded parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until deeply browned and no longer pink. Stir in diced onions and sauté for 3-4 minutes until translucent, then add garlic and cook for 60 seconds until fragrant.
  2. Stir in the marinara sauce, beef broth, oregano, and red pepper flakes. Bring the mixture to a gentle bubble, ensuring the beef is fully integrated into the sauce.
  3. Stir in the uncooked pasta until mostly submerged. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 10-12 minutes, stirring once halfway through, until pasta is tender.
  4. Remove from heat. Stir in parmesan cheese until melted and velvety. Garnish with chopped fresh parsley and black pepper before serving.