Ingredients:

  • 1 lb Lean Ground Beef
  • 1 tbsp Olive oil
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Tomato paste
  • 8 oz Short pasta, cooked al dente
  • 2 cups Sharp Cheddar cheese, shredded
  • 1 cup Beef broth, low sodium
  • 1/2 cup Heavy cream
  • 1 tsp Dried oregano
  • 1/2 tsp Smoked paprika
  • 1 cup Mozzarella cheese, shredded
  • 1/4 cup Fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your skillet over medium high heat. Add the lean ground beef and cook until it reaches a deep brown color, breaking it apart with your spatula. Note: Don't rush this; the browning is where the flavor lives.
  2. Stir in the diced yellow onion and minced garlic. Sauté until the onion is translucent and the garlic smells nutty.
  3. Stir in the tomato paste. Cook for about 2 minutes until the paste caramelizes and darkens. This is the secret to that old-fashioned depth.
  4. Reduce the heat to medium. Pour in the beef broth and heavy cream, then stir in the dried oregano and smoked paprika. Let the mixture simmer for 3-5 minutes until the sauce slightly thickens.
  5. Fold in your al dente pasta. Note: According to [Serious Eats](https://www.seriouseats.com), cooking pasta just under the package directions prevents it from becoming mushy during the second cook in the oven.
  6. Add the 2 cups of shredded sharp cheddar. Stir constantly until the cheese is fully melted and the sauce is velvety.
  7. Transfer the mixture into your prepared baking dish. Spread it evenly with your spoon so no pasta is left peaking out too much.
  8. Top the whole thing with the shredded mozzarella cheese. Spread it to the edges to create a seal.
  9. Bake at 375°F (190°C) for 15-20 minutes. You'll know it's done when the edges are bubbling and the top has a shattered, golden brown crust.
  10. Remove from the oven and let it rest for 5 minutes. Garnish with the chopped fresh parsley and serve.