🧾Ingredients

• 500 g ground beef
• 1 onion
• 3 garlic cloves
• 1 c. à thé oregano
• 400 g short pasta
• 400 g crushed tomatoes
• 750 ml broth
• 150 ml cream
• Salt
• Parmesan

👨‍🍳Instructions

1. 1

   Cook the beef

2. 2

   Heat a drizzle of olive oil in a large Dutch oven. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon. Season lightly with salt and pepper. Remove the meat and set aside on a plate.

3. 3

   Aromatic base

4. 4

   In the same Dutch oven, sauté the onion for 5 minutes until tender and translucent. Add the garlic, oregano, and basil. Cook for another 1 minute to fully release the aromas.

5. 5

   Cooking the pasta and sauce

6. 6

   Return the beef to the Dutch oven. Add the crushed tomatoes, broth, and raw pasta. Mix well to immerse the pasta in the liquid.

7. 7

   Simmer

8. 8

   Bring to a boil, then reduce the heat. Simmer uncovered for 12 to 15 minutes, stirring regularly to prevent the pasta from sticking. Check for doneness: the pasta should be al dente and the sauce slightly thickened. If necessary, add a little more broth.

9. 9

   Make the sauce creamy

10. 10

    Reduce the heat and stir in the cream (or cream cheese in pieces). Mix until you get a smooth and creamy sauce. Taste and adjust seasoning with salt and pepper.

11. 11

    Serving

12. 12

    Serve immediately in deep plates. Sprinkle generously with grated Parmesan and, if possible, fresh chopped basil.