Ingredients
- 8 oz uncooked pasta
- 1 tbsp extra virgin olive oil
- 1/2 large yellow onion
- 1 lb ground beef
- 3 cloves garlic
- 1 tbsp tomato paste
- 1 cup tomato sauce
- 1 tbsp dijon mustard
- 15 oz can diced tomatoes
- 1/4 cup broth
- 1/2 tsp italian seasoning
- salt & pepper
- 1 splash milk
- 1 cup grated pecorino romano
- 1/4 cup chopped fresh parsley
Steps
- Boil the pasta in salted water according to the package directions, then drain it.
- Heat the oil in a 12-inch skillet over medium heat and cook the onion for 3 minutes.
- Add the beef and garlic, then cook for 6 to 8 minutes until the beef reaches 160 F.
- Stir in the tomato paste, tomato sauce, diced tomatoes, broth, mustard, Italian seasoning, salt, and pepper.
- Simmer the sauce for 5 minutes, then stir in the milk.
- Add the pasta and pecorino, then cook for 2 minutes until hot and coated.
- Sprinkle the parsley over the skillet.
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