Ingredients

1-2 tbsp Olive oil

1 lb. Lean ground beef

1 tsp Smoked paprika

1/2 tsp Garlic powder

1/2 tsp Herb and garlic seasoning

1/2 tsp Oregano

1/2 tsp Thyme

1/2 tsp Dried parsley

2 tsp Salt

1/2 tsp Black pepper

1 Red onion

4-6 Garlic cloves

1 can Tomato paste

1 tbsp Apple cider vinegar

4.5 cups Water

1 cup Heavy cream

500 g Pasta (Insalatonde)

1/4 cup Heavy cream

1 cup Cheddar cheese

1/4 cup Pecorino Romano cheese

1 Romaine lettuce

1 Lemon’s juice

Salt (to taste for salad)

Pecorino Romano (for salad topping)

Instructions

Step 1: Finely chop the red onion and mince the garlic cloves. Grate the cheddar and Pecorino Romano cheeses and set aside.

Step 2: Heat 1-2 tablespoons of olive oil in a large deep pan or pot over medium-high heat. Add the ground beef and season with garlic powder, herb and garlic seasoning, smoked paprika, oregano, thyme, dried parsley, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the beef is browned.

Step 3: Reduce heat to medium, add the red onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute.

Step 4: Create a gap in the center of the pan and add the tomato paste. Cook for 3-5 minutes, stirring occasionally, until the tomato paste darkens slightly.

Step 5: Deglaze the pan with 1 tablespoon of apple cider vinegar, scraping up any browned bits from the bottom.

Step 6: Pour in the water, add 1 cup heavy cream, and stir in the pasta. Bring to a boil, then cover the pan, reduce heat to medium-high, and simmer for 10-14 minutes until the pasta is tender. Check and stir at 10 minutes. Do not worry if some liquid remains; it helps create a creamy texture.

Step 7: Once the pasta is cooked, pour in 1/4 cup of cold heavy cream and add the grated cheddar and Pecorino Romano. Cover and reduce heat to medium-low for 1 minute to melt the cheese. Remove the lid and gently stir to combine.

Step 8: For the salad, slice or shred the romaine lettuce. Season with lemon juice and salt, toss well, then top with grated Pecorino Romano and toss again.

Tips & Variations

Use your favorite pasta shapes or whole wheat pasta for a healthier option.

For extra flavor, add a pinch of red pepper flakes when cooking the beef.

Swap heavy cream for half-and-half if you prefer a lighter sauce.

Try adding chopped mushrooms or bell peppers with the onions for added vegetables.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Adjust seasoning and cooking time as turkey cooks faster.

What pasta can I use if I don’t have Insalatonde?

Any short pasta like penne, rotini, or shells will work similarly and hold the sauce nicely.