2cupsbrothbeef recommended, low sodium or unsalted
29ozdiced tomatoessee notes
1cupheavy creamsee notes
¼tspred pepper flakes
1½cupsshredded cheesewe recommend 5 cheese Italian
Cook pasta until about 1-2 minutes before al dente.
While the pasta water is coming to a boil, start to brown the beef in a large pan. I use a 5 quart frying pan.
Cook the beef and chopped onion for about 5 minutes.
Pour in the broth and the tomatoes, stirring well.
Add in the garlic, salt, Italian seasoning, pepper flakes and black pepper. Cook for about 10 minutes.
Pour in the heavy cream and simmer for about 5 minutes.
Add in the pasta, cook for about 3-5 minutes. Cook until the pasta is cooked to perfection.
Stir in the cheese and cook until it is melted through. Let stand for a couple minutes and enjoy!
Nutritional values are estimated.You can substitute milk or half and half for cream, but for milk it should be whole milk and use closer to 3/4 cup as it is thinner then cream.For the tomatoes, we used 2 - 14.5 ounce cans of tomatoes, but if you want less tomatoes you can use 1 can.For the salt, adjust to taste. Please note that we use unsalted broth and unsalted tomatoes. You won't want a full teaspoon of salt if using regular broth.