Creamy Tomato Beef Pasta (Print Version)

# Ingredients:

01 - 1 1/2 spoons of olive oil.
02 - 2 garlic cloves, chopped super small.
03 - 1 onion, diced finely.
04 - 1 pound of minced beef.
05 - 2 spoons of Italian seasoning.
06 - 2 spoons of tomato concentrate.
07 - 1 can (14 oz) of crushed tomatoes.
08 - 1/2 spoon of red pepper flakes (if desired).
09 - 1 1/2 spoons of salt.
10 - 1/2 spoon of ground black pepper.
11 - 4 cups of reduced-sodium chicken stock.
12 - 12 oz of small pasta (any shape works).
13 - 3/4 cup of thick cream.
14 - Some grated parmesan cheese.
15 - Chopped parsley, if you like.

# Instructions:

01 - Warm up oil in a big pot. Toss in garlic and onion, cook for 1 1/2 minutes till tender.
02 - Add the ground beef, let it brown. Sprinkle herbs, stir for 30 seconds. Add tomato paste, cook another minute while mixing.
03 - Pour in the crushed tomato can, chicken stock, salt, and peppers. Stir in pasta.
04 - Cook on low heat for 15 minutes. Stir frequently so the pasta doesn't stick.
05 - Pour in the cream. Cook for 1 or 2 minutes till it looks creamy and smooth.
06 - Sprinkle parmesan and parsley on top before serving.

# Notes:

01 - No Italian herbs? Try basil, parsley, or oregano.
02 - Feel free to substitute with powdered stock.
03 - Lasts 3 days in the fridge. Do not freeze it.

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