Ingredients

The following ingredients have 4 Servings
  • 1 + ½ lbs. ground beef (85% lean)
  • 1 small yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 3 Tablespoons flour (optional-helps thicken the sauce)
  • 1 Tablespoon Worcestershire Sauce
  • 16 oz tomato sauce
  • 1 cup chicken broth
  • ½ cup half and half ((half cream, half milk))
  • 1 cup shredded cheddar cheese
  • ½ pound Rotini pasta

Instruction

  • Shred the cheese and set it aside along with the half and half. We don’t want those to be cold when we add them to the sauce.
  • Cook and crumble the ground beef over medium heat. Add the onions halfway through and cook until softened.
  • Drain grease. Add the garlic and cook for 1 minute.
  • Add salt, Worcestershire sauce, and flour. Stir to combine and cook for 3 minutes to remove raw flour taste.
  • Add chicken broth and use a silicone spatula to clean the bottom of the pan. Add the tomato sauce and Italian seasoning. Bring a boil, then reduce to a simmer. Cook for 15 minutes while you start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 7 minutes or per package instructions.
  • Slowly add in the half and half to the sauce, stirring as you go.
  • Reduce heat to low and slowly sprinkle in the cheese. Stir to combine. Drain the pasta and add it to the sauce. Serve with garlic bread with cheese.