Ingredients

The following ingredients have 6 Servings
  • 1 pound small pasta
  • 2 teaspoons light olive oil
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 pound lean ground beef
  • 3 tablespoons tomato paste
  • 3/4 teaspoon red pepper flakes
  • 4 dashes Worcestershire sauce (store bought or homemade)
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 to 1 cup low-sodium beef broth
  • 2 cups mozzarella ( and/or fontina cheese, grated fresh)
  • basil (for garnish)
  • minced parsley (for garnish)
  • grated parmesan cheese (for serving)

Instruction

  • Bring a large pot of salted water to a boil. Add in the pasta, stir and cook following package directions until al dente.
  • Meanwhile, heat olive oil in a 12-inch deep sided skillet on medium-low heat. Add in onion and a pinch of salt, stir and cook until the edges of the onion starts turning slightly golden brown. Then add in the garlic, stir and cook for 1 minute.
  • Next add in the ground beef, breaking it up into small crumbles with a wooden spoon. Cook until no longer pink, drain and discard fat if necessary.
  • Add in the tomato paste, Worcestershire and black pepper, stir and cook 2 to 3 minutes before adding in the broth, stirring to combine.
  • Drain and add in the pasta and gently toss. Then and in all of the mozzarella cheese. Toss until melted and serve with minced fresh parsley and parmesan cheese.