Creamy Tomato Beef Pasta

Serves 4-5

Ingredients

• 1 1/2 TB olive oil

• 2 garlic cloves, finely minced

• 1 onion, finely chopped

• 1 lb ground beef

• 2 tsp Italian herbs

• 2 TB tomato paste

• 14 oz can crushed tomatoes

• 1/2 tsp red pepper flakes

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 4 c chicken stock

• 12 oz pasta (fusilli, penne, or other short pasta)

• 3/4 c heavy cream

• Parmesan cheese, for serving

• Parsley, for serving

Directions

1. In a large heavy-based pot, heat olive oil on high heat. Cook garlic and onion for 1-2 minutes.

2. Add the beef, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cooks for 30 seconds, then add tomato paste and cook for 1 minutes to cook out the raw flavor.

3. Add crushed tomato, chicken stock, salt, pepper, and red pepper flakes. Stir, then add the pasta.

4. Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end to ensure pasta doesn't stick.

5. Add cream, then simmer for a further 1-2 minutes. It will still be quite saucy -- this is what you want! Pasta absorbs liquid quickly, so it will still be nice and oozy when you start eating.

6. Remove from the stove. Give it a stir and ladle into bowls. Serve with parmesan and parsley.