Ingredients
Main Ingredients
- 1 to 2 tablespoons olive oil
- 1 pound lean ground beef (90/10 or 93/7 recommended)
- 1 small yellow onion, diced small (white onion may be substituted)
- 1 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon garlic powder OR about 2 finely minced garlic cloves
- 2 teaspoons all-purpose flour
- 8 ounces small-shaped dry uncooked pasta (about half of a 16 ounce box or 2/3 of a 12 ounce box)
- 2 ½ cups reduced sodium beef broth
- ½ cup tomato puree
- 1 teaspoon Dijon mustard (honey mustard may be substituted)
- 1 heaping cup shredded sharp cheddar cheese
Optional Ingredients
- 1/2 cup additional shredded sharp cheddar cheese (for sprinkling on top)
- ¼ cup sweet pickle relish OR diced sweet gherkins OR 1 teaspoon granulated sugar
- 2 tablespoons green onions, sliced thin (for garnishing)
Instructions
- Brown the beef and onions: In a large high-sided skillet, heat the olive oil over medium-high heat. Add the ground beef and diced onion. Season evenly with paprika, salt, and black pepper. Cook, stirring, flipping, and crumbling the beef frequently to ensure even cooking, for about 5 minutes until the beef is browned and onions are softened.
- Sauté garlic: Add the garlic powder or finely minced garlic cloves to the skillet and cook for 1 minute, stirring nearly constantly to prevent burning.
- Add flour and combine: Sprinkle the flour evenly over the beef mixture and stir continuously for 1 minute. This will help thicken the sauce later.
- Add pasta and liquids: Stir in the dry pasta, reduced sodium beef broth, tomato puree, and Dijon mustard. Mix well to combine, then cover the skillet with a lid.
- Bring to a boil: Increase heat to bring the mixture to a boil. Once boiling, remove the lid and stir well to prevent sticking.
- Simmer: Cover again and reduce heat to low to maintain a gentle simmer. Cook for about 15 minutes until pasta is al dente and most of the liquid is absorbed. For a saucier dish, reduce simmer time slightly or add an extra 1/3 cup broth or tomato puree. If pasta is not yet tender and the mixture is dry, add more broth or water in 1/3 cup increments and continue simmering.
- Add cheese and optional relish: Stir in the heaping cup of shredded cheddar cheese until melted and combined. Add the optional sweet pickle relish, diced gherkins, or granulated sugar if desired to balance acidity and add a sweet-tangy element.
- Sprinkle extra cheese (optional): If you want a cheesier top, evenly sprinkle about 1/2 cup more shredded cheddar over the dish, cover with the lid, and let sit for a couple minutes to melt the cheese.
- Serve and garnish: Garnish with thinly sliced green onions if desired. Serve immediately. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat gently in the microwave.
Notes
- Use small-shaped pasta such as elbow macaroni, shells, or small twists for best texture and sauce cling.
- Flour is used to thicken the sauce; do not skip this step for proper consistency.
- If unable to find tomato puree, tomato sauce can be substituted but tomato paste is too thick and not recommended.
- Reduced sodium beef broth is preferred for flavor and control on salt; chicken or vegetable broth also work as substitutes with seasoning adjustments.
- Adjust seasoning to taste at the end; more salt, paprika, garlic powder, or pepper can be added as needed.
- For a sweeter tang, use sweet pickle relish or diced gherkins. Alternatively, add 1 teaspoon granulated sugar if omitting relish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
