Prep time: 10 minutes

Cook time: 25-30 minutes

Materials:

• 1 lb. ground beef
• 3 garlic cloves diced
• 1 large onion chopped
• 2 cups elbow pasta
• ¼ cup tomato paste
• 4 cups beef broth or chicken broth ( I used chicken because I never have beef on hand)
• 1/3 cup mild cheddar cheese shredded
• ⅔ cup mozzarella cheese shredded
• 1 tsp sugar
• 1 tsp marjoram
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil

Process:

1. In a Dutch oven or any soup pot add in some olive oil.
2. Keeping the heat on medium high add in the ground beef.
3. Season with salt and pepper and cook breaking the beef up until fully cooked through.
4. Using a slotted spoon remove the cooked beef and place in a clean bowl.
5. If the meat rendered a lot of fat remove the fat from the pan, leaving enough in the pot to cook the onions.
6. Add in the onions and cook stirring often until fully cooked through.
7. Add in the garlic and cook until fragrant (about 60 seconds).
8. Add the cooked beef back in and mix well to combine.
9. Add in the tomato paste and stir incorporating the paste into the meat and veggies.
10. Add in the broth and mix.
11. Season with sugar, marjoram, basil, oregano, salt and pepper. Mix well and let the mixture come to a boil.
12. Add in the pasta mixing well to make sure the pasta doesn’t stick to bottom of the pan.
13. Cover the pot and lower the heat to a simmer.
14. Cook until pasta is cooked though (times will vary depending on the pasta).
15. Add in the heavy cream and mix well.
16. Remove from heat and add in both types of cheeses. Mix well, plate and ENJOY!