Ingredients
Method
Preparation
- Heat the olive oil in a large, deep skillet or pot over medium heat.
- Add the ground beef and cook, breaking it up, until well browned, about 5 to 6 minutes. Drain excess fat if the skillet looks greasy.
- Stir in the minced garlic, salt, black pepper, and red pepper flakes. Cook for about 1 minute until fragrant.
- Pour in the beef broth and milk, and stir to combine, scraping up any browned bits from the pan.
- Add the pasta and Italian seasoning, pressing the pasta down so it is mostly submerged in the liquid.
- Bring the pot to a gentle simmer, cover, and cook 12 to 15 minutes, stirring occasionally to prevent sticking and to check doneness.
- When the pasta is tender and most of the liquid has been absorbed, reduce the heat to low.
- Stir in the grated Parmesan and butter until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper.
- Garnish with chopped parsley and serve immediately while hot.
Nutrition
Notes
For a richer sauce, use heavy cream instead of milk. For a lighter dish, substitute ground turkey or use gluten-free pasta if necessary. Store leftovers in an airtight container for 3-4 days in the fridge.