Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) petite diced tomatoes
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated sugar
  • 12 oz short pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a large deep skillet or Dutch oven until it shimmers.
  2. Add the ground beef and crumble it into small chunks. Cook without stirring for 2-3 minutes to develop a deep brown crust, then stir and cook until no red remains.
  3. Use a spoon to drain excess grease, leaving about 1 tablespoon in the pan for flavor.
  4. Stir in the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Create a small clearing in the center of the pan and add the tomato paste. Stir it into the meat for 2 minutes until it turns a dark brick-red color.
  6. Pour in the crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, sugar, Italian seasoning, salt, and pepper. Stir to combine.
  7. Bring the sauce to a gentle simmer, then stir in the short pasta.
  8. Cook, stirring occasionally, until the pasta is al dente and the sauce has thickened into a glossy glaze.
  9. Remove from heat and stir in the grated Parmesan cheese and chopped fresh parsley before serving.