This dish combines ground beef, tender pasta, cheddar, and velveeta in a rich, creamy tomato sauce. Onions, garlic, and red bell pepper bring a flavorful aroma, while basil and oregano enhance the hearty base. Quick to make in one skillet, it’s covered, simmered, then finished with heavy cream and two cheeses for a velvety texture. Ideal for a weeknight, comforting dinner that appeals to adults and kids alike.
Ingredients
- Ground beef: for hearty classic flavor choose 80 20 for a balance of juicy and lean
- Garlic, minced: for depth and aroma fresh cloves always make a difference
- Onion, diced: for natural sweetness and base flavor go for yellow or sweet onion
- Red bell pepper, diced: for a pop of color and mild sweetness choose firm bright peppers
- Beef broth: richens the sauce and cooks the pasta low sodium lets you control saltiness
- All purpose flour: thickens the sauce make sure it is fresh
- Oregano and basil: for herby warmth use dried for ease or fresh if you have it
- Tomato sauce: adds body and tang look for no sugar added
- Garlic powder, onion powder: convenient and amps up that classic boxed taste
- Salt and pepper: essentials to balance flavors use kosher salt and fresh cracked pepper if possible
- Pasta of choice: classic elbow or farfalle all shapes work choose good quality semolina pasta
- Heavy cream: makes sauce extra luscious and creamy use full fat for best results
- Cheddar: sharp and melty grates smoothly buy a block and shred yourself for superior melt
- Velveeta, cubed: for tradition and silky texture works perfectly here even if you usually shy from processed cheese
Instructions
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