Directions
- 1Heat your pot to medium.
- 2Add beef and break it up with a spatula. Season with 1/2 tsp salt and black pepper. Cook until you have browned crumbles with no pink remaining. Remove beef from the pan and set aside. Drain some excess fat in the pan if desired.
- 3Add onions and peppers and season with remaining 3/4 tsp salt, more black pepper, and cayenne pepper. Cook for 8-10 minutes, stirring occasionally, until softened.
- 4Add garlic to the pan and cook for 1-2 minutes or until just fragrant. Stir frequently to prevent burning.
- 5Add cooked ground beef back to the pan with beef broth, milk, Worcestershire, and uncooked pasta. Stir.
- 6Cook for 10-15 minutes, uncovered, or until pasta is cooked and most liquid has been absorbed. Stir occasionally to prevent sticking.
- 7Turn off the heat. Stir in both cheeses and cover. Let your pasta rest for 5-minutes and stir again. If there’s excess liquid, let rest for another 5-minutes.
- 8Transfer to serving dishes and top with freshly cracked pepper, more parmesan, and/or crushed red pepper flakes. ENJOY!
Ingredients
- 1 lb extra lean ground beef
- 1.25 tsp salt
- 0 black pepper
- 1 yellow onion
- 2 bell peppers
- 0.25 tsp cayenne pepper
- 4 cloves garlic
- 3.5 cups beef broth
- 1 cup milk
- 1 tsp Worcestershire sauce
- 1 13-oz box uncooked whole wheat rotini
- 0.33 cup grated parmesan
- 0.66 cup grated mozzarella
Equipment
large potknifegrater
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