Ingredients
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1 tablespoon extra virgin olive oil
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1 medium onion, finely diced
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1 red bell pepper, finely diced
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Salt and pepper, to taste
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4 cloves garlic, minced
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1.5 pounds lean ground beef
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1 pound dry pasta (such as penne or rotini)
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2 to 3 cups beef stock
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1 can (15 ounces) tomato sauce
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1 tablespoon Italian seasoning
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1.5 cups shredded mozzarella cheese
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Fresh parsley, chopped (optional, for garnish)
Instructions
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In a large, deep skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Season with a pinch of salt and pepper. Cook, stirring often, until the vegetables are softened, about 3-5 minutes.
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Add the minced garlic to the skillet and cook for an additional 30 seconds, stirring continuously to prevent burning.
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Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spatula, until it’s no longer pink, approximately 5-7 minutes. Drain any excess fat if necessary.
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Stir in the dry pasta, 2 cups of beef stock, tomato sauce, and Italian seasoning. Mix well to combine all ingredients.
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Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the skillet and let it simmer, stirring occasionally, until the pasta is cooked al dente. This should take about 10-12 minutes. If the mixture becomes too thick or the pasta isn’t fully cooked, add more beef stock as needed.
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Once the pasta is cooked, remove the skillet from heat. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the skillet again and let it sit for a few minutes until the cheese has melted.
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Garnish with chopped fresh parsley if desired. Serve hot and enjoy!