1 tablespoon olive oil
1 pound ground beef
½ medium onion diced
2 cloves garlic minced
1 ½ teaspoons Italian seasoning
1 teaspoon paprika
½ teaspoon mustard powder
2 tablespoon all-purpose flour
2 cups beef stock
1 15-ounce can tomato sauce
¾ cup heavy cream
Salt and pepper to taste
6 ounces shredded extra sharp cheddar cheese about 1 ½ cups
In a large pot of boiling salted water, cook pasta according to package instructions. Drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside. Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, paprika and mustard powder, cook about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper. Stir in cheese until melted.