Ingredients

Scale

(Serves 4–6)

Pasta & protein:

8 oz penne, fettuccine, or gluten-free pasta (you love GF—you’ll want certified!)
1 lb ground beef (85% lean—you love rich flavor!)
1 tbsp olive oil

Creamy sauce base:

1 small onion, finely diced
3 garlic cloves, minced
1 cup low-sodium beef broth
1 cup heavy cream or full-fat coconut milk
¾ cup shredded Parmesan cheese (use reduced-sodium—you love low-sodium!)
2 tbsp tomato paste (no-sugar-added—you love blood sugar friendly!)
1 tsp Italian seasoning
½ tsp black pepper
Salt to taste (use reduced-sodium—you love low-sodium!)

Finish & serve:

Fresh parsley, chopped
Optional: Sautéed mushrooms or spinach (you love veggies!)

Instructions

1. Cook pasta:

Prepare pasta according to package directions. Reserve ½ cup pasta water; drain.

2. Brown beef:

Heat oil in large skillet over medium-high heat. Add ground beef; cook 6–8 minutes until browned. Drain excess fat.

3. Sauté aromatics:

Add onion; cook 3–4 minutes until soft. Stir in garlic; cook 30 seconds more.

4. Build sauce:

Stir in tomato paste; cook 1 minute. Add broth, cream, Italian seasoning, pepper, and salt. Simmer 5–7 minutes until slightly thickened.

5. Combine:

Stir in cooked pasta and Parmesan. Add reserved pasta water as needed to loosen sauce. Optional: Fold in mushrooms or spinach until wilted.

6. Serve:

Garnish with fresh parsley.

💡 Pro Tips for Perfection:
✅ Use 85% lean beef—enough fat for flavor, not greasy.
✅ Don’t boil the cream—simmer gently to prevent separation.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium broth + reduced-sodium cheese
→ Boost umami with extra garlic and herbs
✅ Blood sugar friendly (you love this!):
→ No added sugars—tomato paste is naturally low-glycemic
→ Net carbs: 30g/serving
✅ Low-carb/keto option (you love this!):
→ Swap pasta for hearts of palm noodles or zucchini ribbons
→ Net carbs drop to 8g/serving
✅ Make ahead:
→ Keeps 4 days refrigerated (sauce may thicken—add splash of broth when reheating)

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ As a hearty weeknight dinner
→ With garlic bread (or GF toast)
→ For meal prep—portion into containers

Prep Time & Nutrition (per serving):