- 1 tablespoon olive oil
- 1 onion
- 3 cloves of garlic
- 450g of grass-fed semi-lean ground beef
- 1 tablespoon Worcestershire sauce
- 200ml tomato sauce
- 1 can of diced tomatoes
- 400ml beef broth
- 250g uncooked pasta
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 2 tablespoon of Italian seasoning
- ½ tablespoon of chili powder
- 1 tablespoon of sugar
- 125g grated cheddar cheese
- Salt and pepper to taste
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped white onion and brown it. Then chop the garlic cloves and add them to the pan. Sauté for an additional minute until the garlic releases its delicious aroma.
2. Now add the grass-fed ground beef to the pan and season with salt and pepper to taste. Cook it, breaking it apart with a spatula, until it's golden brown and well-cooked.
3. Once the grass-fed beef is nicely browned, sprinkle in the Italian seasoning, garlic powder, paprika and chili powder. Then pour in the can of diced tomatoes and the tomato sauce. Sprinkle the sugar and add the Worcestershire sauce for a touch of flavor. Stir everything together and let the flavors mix and simmer for a few minutes.
4. Pour in the beef broth and add any uncooked pasta of your choice. Toss gently to combine, making sure the pasta is submerged in the sauce.
5. Allow it to simmer and cook according to pasta package directions, usually for 10 to 12 minutes, or until pasta is al dente.
Mix everything and let the flavors infuse the dish.
6. For the final touch, sprinkle the grated cheddar cheese over the pasta. Let the heat melt the cheese, creating a creamy, indulgent filling. Serve and enjoy!