1 tablespoon olive oil or avocado oil

1 onion, diced

2 garlic cloves, minced

1 pound ground beef (90% lean)

1 tablespoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

3 cups beef broth

1 (28-ounce) can crushed tomatoes (San Marzano recommended)

16 ounces pasta (fusilli, rotini, or similar)

½ cup heavy cream

½ cup grated Parmesan cheese

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Sauté Aromatics: Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
Brown the Beef: Add ground beef, cook 6–8 minutes until browned, breaking it up as it cooks. Drain excess fat if needed.
Season: Add Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine.
Add Liquids and Pasta: Pour in beef broth and crushed tomatoes. Bring to a boil. Stir in pasta.
Simmer: Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
Finish Sauce: Stir in heavy cream and Parmesan. Mix until smooth and creamy.
Serve: Taste and adjust seasoning if needed. Serve hot with extra Parmesan.

Use ground turkey, chicken, or sausage for variation.

Add spinach or kale in the last few minutes for a nutritional boost.

Substitute coconut cream and nutritional yeast for a dairy-free version.

Use gluten-free pasta and broth for a gluten-free meal.

Reheat with a splash of broth or cream to restore creaminess.