- ▢1 tablespoon olive oil
- ▢1 lb ground beef
- ▢¼ teaspoon garlic powder
- ▢¼ cup tomato paste
- ▢3 cups beef broth or more as needed
- ▢1 28-oz can diced tomatoes
- ▢1 16-oz box rigatoni pasta uncooked
- Season and deglaze: Add garlic powder Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
- Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.
