1 pound small pasta (like rotini or macaroni)
1 pound ground beef
1 small onion, diced
2 cloves garlic
2 tablespoons tomato paste
1 14 ounce can diced tomatoes (with liquid)
2 cups beef broth
1/2 cup water
2 cups shredded Mozzarella cheese
Salt & pepper
Fresh chopped parsley, for garnish
In a large (12”) skillet, heat about 1 tablespoon olive oil over medium heat. Add onion, ground beef and garlic. Cook, stirring often and breaking up ground beef as you go, until meat is no longer pink and onions are soft; about 5 minutes. Drain some of the pan juices using a paper towel (or your preferred method).
Pour in the pasta, tomatoes, beef broth and water and stir in tomato paste. Bring to a boil, then continue to cook, stirring often, until most of the liquid is absorbed and pasta is tender; about 9 minutes. (*or reduce heat to low, cover and cook for about 15-20 minutes, stirring once or twice).
Turn off heat.
Stir in 1 cup of Mozzarella cheese until melted. Top with remaining cheese and cover to melt; about 5 minutes.
Garnish with fresh chopped parsley and serve immediately.
By Yellow Bliss Road