Ingredients
Equipment
Method
- Place a large skillet or pot over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned all over.
- Drain off any excess grease.
- Add the diced onion to the skillet with the ground beef and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add the Italian seasoning, salt, and pepper. Adjust seasoning to your liking.
- Add the uncooked pasta to the skillet with the sauce. Make sure the pasta is mostly submerged in the liquid. If not, add a little more beef broth or water.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the pasta is cooked through, about 15-20 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
- Remove the skillet from the heat.
- Stir in the softened cream cheese until it's completely melted and the sauce is smooth and creamy.
- Stir in the heavy cream.
- Serve immediately, garnished with shredded Parmesan cheese, fresh parsley, and red pepper flakes, if desired.
Notes
For a richer flavor, use 80/20 ground beef. You can substitute ground turkey or chicken for ground beef. Any pasta shape will work. Half-and-half or milk can be used instead of heavy cream, but the sauce won't be as rich. Sour cream or Greek yogurt can be used instead of cream cheese, added at the very end. Add vegetables like bell peppers, mushrooms, or spinach for a more nutritious meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a little broth or water if needed.