- Sauté the Aromatics:
- Dice your onion and red bell pepper first In a large skillet set over medium high heat brown the ground beef breaking it up as it cooks Once it is well browned transfer beef to a bowl keeping two spoonfuls of the beef drippings in the pan Add onion and bell pepper and sauté for five minutes until onion turns translucent and the pepper softens Add the minced garlic and cook for thirty seconds The garlic should release its scent but not brown
- Build the Roux:
- Sprinkle flour over the sautéed veggies Stir well to coat every piece Keep stirring for about a minute to cook out the raw flavor of the flour You want everything looking golden not dry or clumpy
- Build the Sauce and Cook Pasta:
- Now pour in your beef broth very slowly stirring and scraping up browned bits from the bottom This ensures a smooth base Bring to a low boil Pour in the tomato sauce Add oregano basil garlic powder onion powder salt pepper and your uncooked pasta Stir everything together Place lid on skillet and let simmer for twelve to fifteen minutes The pasta will absorb the flavors while cooking If the sauce looks too thick add a splash more broth so nothing sticks or burns
- Create the Creamy Finish:
- Once pasta is just al dente stir in heavy cream shredded cheddar and cubed velveeta Keep stirring until all the cheese melts and your sauce becomes thick and velvety Return your cooked ground beef to the skillet and fold it in Give it all another two minutes over low heat so flavors meld completely
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