Creamy Tomato Beef Pasta (Print Version)

# Ingredients:

01 - 1 1/2 tablespoons of olive oil.
02 - 2 finely chopped garlic cloves.
03 - 1 small, diced onion.
04 - 1 pound of minced beef.
05 - 2 tablespoons of mixed Italian spices.
06 - 2 tablespoons of tomato puree.
07 - 1 (14 oz) can of crushed tomatoes.
08 - 1/2 teaspoon of red chili flakes (optional).
09 - 1 1/2 teaspoons of salt.
10 - 1/2 teaspoon of ground black pepper.
11 - 4 cups of reduced-salt chicken stock.
12 - 12 oz of short-cut pasta (your pick).
13 - 3/4 cup of heavy whipping cream.
14 - Shredded parmesan cheese.
15 - Freshly chopped parsley (optional).

# Instructions:

01 - Warm oil in a large pot. Cook onion and garlic for about a minute and a half until they're soft.
02 - Toss in the beef and cook until browned. Stir in the spices and cook for 30 seconds. Add the tomato paste and cook for another minute.
03 - Pour in the canned tomatoes, stock, salt, and both peppers. Then toss in the pasta.
04 - Let everything gently bubble for 15 minutes. Keep stirring often so the pasta doesn't stick.
05 - Stir in the cream. Cook for another 1-2 minutes until it turns creamy and smooth.
06 - Sprinkle with grated cheese and fresh parsley, if you like.

# Notes:

01 - No Italian spices? Use basil, oregano, and parsley.
02 - Broth cubes will work fine.
03 - Store in the fridge for 3 days, but it doesn't freeze well.

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