Ingredients
– 1 tablespoon olive oil
– 1 pound (approximately 450 g) lean ground beef (alternatively half sausage, ground turkey, or ground chicken)
– Salt and pepper to taste
– 1/2 teaspoon red pepper flakes
– 1 yellow onion, diced
– 2 medium carrots, peeled and thinly sliced
– 1 red bell pepper, chopped (can be substituted with extra carrot or omitted with added sugar)
– 6 to 8 garlic cloves, minced (or 1 to 1 ½ teaspoons garlic powder)
– 1 can (28 ounces / about 800 g) crushed tomatoes in puree, no added salt
– 1 can (15 ounces / about 425 g) fire-roasted tomatoes with seasonings, drained (can substitute with regular diced tomatoes)
– 1 tablespoon tomato paste
– 1 ½ teaspoons chicken bouillon
– 1 ½ teaspoons sugar
– 1 ½ teaspoons dried basil
– ½ teaspoon dried oregano
– ½ teaspoon dried parsley
– 3 cups (about 700 ml) water
– 12 ounces (about 340 g or 3 ½ cups) uncooked penne pasta (gluten-free if desired)
– ½ cup (120 ml) heavy cream
– ½ cup (about 50 g) freshly grated Parmesan cheese
– ½ cup (about 55 g) freshly grated sharp cheddar cheese
– 1 cup (about 110 g) freshly grated mozzarella cheese
Instructions
1-Heat the oil: Warm 1 tablespoon olive oil in a large oven-proof skillet or Dutch oven over medium-high heat.
2-Brown the beef: Add 1 pound lean ground beef, salt, pepper, and 1/2 teaspoon red pepper flakes. Cook with 1 diced yellow onion and 2 sliced carrots until beef browns and veggies soften, about 5-7 minutes.
3-Add peppers and garlic: Stir in 1 chopped red bell pepper and 6-8 minced garlic cloves. Cook 1-2 minutes until fragrant.
4-Build the sauce: Mix in 1 can crushed tomatoes, 1 drained can fire-roasted tomatoes, 1 tablespoon tomato paste, 1 ½ teaspoons chicken bouillon, 1 ½ teaspoons sugar, 1 ½ teaspoons dried basil, ½ teaspoon oregano, and ½ teaspoon parsley. Simmer uncovered 10 minutes, stirring now and then.
5-Cook the pasta: Pour in 3 cups water and 12 ounces uncooked penne pasta. Cover, simmer 12-16 minutes, stirring occasionally, until pasta hits al dente.
6-Add cream and cheeses: Stir in ½ cup heavy cream, ½ cup grated Parmesan, and ½ cup grated sharp cheddar until smooth and creamy.
7-Broil to perfection: Sprinkle 1 cup grated mozzarella evenly on top. Broil on middle oven rack 2-3 minutes until melted and golden. Watch closely to avoid burning!
8-Rest and serve: Let it sit 5 minutes. Dig in hot for max cheesiness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 For extra flavor, use half ground beef and half Italian sausage, or substitute with ground turkey or chicken for a leaner option
🧀 Grate your own cheese instead of using pre-shredded for better melting and creamier texture
🍝 Don’t overcook the pasta before adding it to the sauce – it will continue cooking during the simmering and broiling process
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Italian-American
- Diet: Gluten-free adaptable
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 12g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg