Scale

For the Dish:

300 g ground beef

1 small onion (chopped)

2 cloves garlic (minced)

2 cups beef broth

1 cup milk

1 1/2 cups uncooked pasta

1 cup shredded cheddar cheese

1 tablespoon tomato paste

1 teaspoon paprika

Salt and pepper to taste

Optional:

Chopped parsley

Extra cheese for topping

1. In a large pan, cook ground beef over medium heat until browned.

2. Add chopped onion and cook until soft.

3. Stir in garlic and cook for 1 minute.

4. Add beef broth, milk, tomato paste, paprika, salt, and pepper.

5. Stir in uncooked pasta and bring to a simmer.

6. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.

7. Stir in shredded cheese until melted and creamy.

8. Adjust seasoning and garnish with parsley or extra cheese.

9. Serve warm.

Use any pasta shape you like.

Add vegetables like peas or carrots for extra nutrition.

Do not overcook pasta to keep texture perfect.

Store leftovers in fridge up to 3 days.

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