The Weeknight Table

Produce

• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 handfuls fresh spinach (optional)
• Chopped parsley, for garnish

Meat

• 1 pound ground beef

Dairy

• 2 cups sharp cheddar cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1/2 cup heavy cream

Pantry & Canned Goods

• 12 ounces medium pasta shells or cavatappi
• 2 tablespoons tomato paste
• 4 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil

Seasonings

• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon red pepper flakes (optional)

Add the olive oil to a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once the beef develops good color, add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and tomato paste and cook for another minute or two until the tomato paste darkens slightly and becomes rich and concentrated.

Season the mixture with the salt, pepper, garlic powder, onion powder, smoked paprika, Cajun seasoning, and red pepper flakes if using. Stir in the Worcestershire sauce, then pour in the beef stock and bring everything to a boil.

Add the pasta directly into the pot and stir well. Reduce the heat to medium and simmer uncovered for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has reduced into a silky sauce.

Lower the heat and stir in the heavy cream, cheddar cheese, and parmesan cheese a handful at a time until melted and creamy. Fold in the spinach if using and let it wilt into the pasta. Taste and adjust the seasoning as needed.

Serve hot with parsley over the top and maybe a piece of garlic bread if you’re trying to have a little peace in your life.