Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 1 small sweet onion ( , diced small)
  • 1/2 small green bell pepper ( , diced small)
  • 2 cloves garlic ( , minced)
  • 1 tablespoon tomato paste
  • 1/2 cup ketchup
  • 1/3 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 3/4 cups low-sodium chicken broth
  • 12 ounces (3 cups) uncooked penne pasta ( (this is about 3/4 of a box))
  • 2 cups shredded cheddar cheese
  • fresh chopped parsley (, for garnish)

Instruction

  • Warm oil in a large nonstick skillet over medium-high heat. Add beef, onion, and bell pepper; breaking up the meat into very tiny crumbles with a wooden spoon. Cook for about 5 minutes until beef is cooked through and vegetables are tender. Stir in garlic and cook until fragrant, about 30 seconds. Drain off grease.
  • Stir in tomato paste until thoroughly combined.
  • Add in ketchup, water, brown sugar, Worcestershire, mustard, salt, pepper, and red pepper flakes. Stir well to combine. Cook for a few minutes to thicken slightly.
  • Pour in the chicken broth and bring to a boil; add in the pasta and stir to combine. Cover, reduce heat to a simmer (it should still be bubbling) and cook the pasta until al dente, stirring a few times to ensure it doesn't scorch on the bottom of the pan, 10-13 minutes. (Take a bite and test before continuing.)
  • Reduce heat to low and stir in the cheese until melted.
  • Remove from heat and serve with a sprinkle of freshly chopped parsley and enjoy!