Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 3 cups low-sodium beef broth
  • 12 oz dry short pasta (rotini, fusilli, or bowtie)
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Brown the beef. Add the 1 lb ground beef to a hot skillet over medium high heat. Note: Let it sit undisturbed for 2 minutes to develop a dark crust.
  2. Sauté the aromatics. Stir in the diced onion and cook for 4 minutes until translucent and soft.
  3. Add the garlic and paste. Clear a small spot in the center; add the 4 cloves minced garlic and 2 tbsp tomato paste. Cook until the paste turns a deep brick red.
  4. Season the base. Sprinkle in the 1 tsp smoked paprika and a pinch of salt. Note: Sizzling the spices in fat awakens their volatile oils.
  5. Deglaze with broth. Pour in the 3 cups beef broth, scraping the bottom of the pan to release all those flavorful brown bits.
  6. Simmer the pasta. Add the 12 oz dry pasta. Cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
  7. Integrate the cream. Lower the heat to medium low and stir in the 1/2 cup heavy cream.
  8. Melt the cheese. Gradually fold in the 1/2 cup parmesan cheese. Note: Do this slowly to ensure a smooth melt.
  9. Wilt the greens. Toss in the 2 cups baby spinach. Stir until the leaves just begin to shatter their structure and soften.
  10. Rest and serve. Let the pan sit for 2 minutes off the heat. The sauce will continue to thicken into a velvety glaze as it cools slightly.