Ground Beef Pasta

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  1.5 tsp 1 ½ teaspoons kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  6 Garlic(18g)
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  1 tbsp Italian seasoning
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  0.3 tsp Red pepper flakes
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  1 lbs 93/7 Ground Beef
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  2 tbsp Tomato Paste
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  14 oz Low Sodium Beef Broth
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  14 oz Tomato Sauce
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  8 oz Pasta, Macaroni (Elbow), White, Dry
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  2 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  3 tbsp Parsley, Fresh

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add the onion and carrots, cooking for 8–10 minutes, stirring occasionally, until the onion is softened and translucent and the carrots begin to soften—this builds deep flavor.
2. 2Add the fresh garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds over medium heat, stirring constantly, until fragrant.
3. 3Increase heat to medium-high and add the ground beef. Break the meat into small pieces with a spoon or meat chopper, stirring often, and cook for 6–8 minutes until browned throughout with no pink remaining.
4. 4Stir in the tomato paste and cook over medium-high heat for 2 minutes, stirring constantly, until it darkens slightly and caramelizes.
5. 5Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add the tomato sauce and stir to combine. Increase heat to high and bring to a strong boil (not just simmering at the edges).
6. 6Stir in the elbow macaroni and cook over medium-high heat for 10–12 minutes, stirring frequently and scraping the bottom to prevent sticking, until the pasta is al dente and the liquid is mostly absorbed. Add water by the 1/4 cup if the mixture becomes too dry.
7. 7Remove from heat. Add the cream cheese and stir for 1–2 minutes until completely melted and smooth. Fold in the Parmesan and fresh parsley.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days. Reheat in a microwave or on the stovetop with a splash of water if needed.