Ingredients
- olive oil
- 1 small yellow onion, diced (about a cup)
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tablespoons flour
- 14 ounce can tomato sauce
- 1/2 cup beef broth
- 1/2 pound Rotini pasta
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1. In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften.
- 2. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease if desired, and return the to heat.
- 3. With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
- 4. Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
- 5. While sauce is simmering, boil Rotini according to pasta directions. Drain.
- 6. Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.
- 7. Garnish with parsley if desired and serve immediately.
