Ingredients:
1 lb ground beef
3 cloves garlic, minced
2 cups uncooked pasta (penne, rotini, or elbow)
2 cups beef broth
1 can (15 oz) tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon ketchup
1 teaspoon smoked paprika
1 teaspoon onion powder
Salt and pepper to taste
2 cups shredded cheddar cheese
1 cup heavy cream
Fresh parsley, chopped (for garnish)
Directions:
In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
Add diced onion and minced garlic to the skillet. Sauté for 3-4 minutes, or until the onion is soft and translucent.
Stir in the uncooked pasta, beef broth, tomato sauce, Worcestershire sauce, mustard, ketchup, smoked paprika, onion powder, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Once the pasta is cooked, stir in the heavy cream and shredded cheddar cheese until melted and creamy. Let it cook for an additional 2-3 minutes on low heat to allow the flavors to meld.
Remove from heat, garnish with fresh parsley, and serve hot.
