Creamy Tuscan Beef Pasta

Ingredients

12 oz Campanella pasta

1 Lbs ground beef (80/20)

1 medium onion, diced

6 garlic cloves, minced

2 cups spinach, packed

1/3 cup sun-dried tomatoes, roughly chopped

1 Tbs oil from sun-dried tomatoes

1 Tbs tomato paste

2 Tbs butter

2 cups milk

2 cups beef broth

1 cup Parmesan cheese, freshly grated

2 tsp garlic powder

2 tsp onion powder

2 tsp Italian seasoning

1 tsp paprika

1/2 tps black pepper

2 1/2 tsp pink salt

Directions

1. To a large, deep skillet or pot add ground beef, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper.
Cook beef 5 minutes on medium-high heat, make sure to break it up into little pieces using a spatula.
2. To the beef, add the onion, garlic, butter, sun-dried tomatoes, the oil from the sun-dried tomatoes, and tomato paste. Sauté 5 mins.
3. To the beef and vegetables add the pasta, beef broth, milk, and 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, and 1 1/2 tsp salt. Mix everything together, spread pasta evenly in the pot.
4. Place pot on stove top and bring to a simmer. Cover with lid and cook for 10 to 12 minutes on medium-low heat (at 10 minutes remove the lid and give it a mix and check pasta if it's done). Cook longer if needed.
5. Remove from heat add in the spinach. Mix with pasta until the spinach wilts. Sprinkle Parmesan cheese, give it a good mix and enjoy.

Never Lose Track of Your Favorite Recipes.