Ingredients:
– 1 pound 93% lean ground beef
– 1 teaspoon kosher salt
– 1/2 cup onion, chopped
– 4 cloves garlic, chopped
– 1/2 teaspoon paprika
– 1/2 cup tomato sauce, or 2 TBSP tomato paste
– 3 teaspoons Worcestershire sauce
– 2.5 cups chicken broth
– 1 cup 2% milk, or dairy-free milk for DF
– 1 box dry pasta
– 1 block shredded cheddar cheese

Directions:
1. Heat a large deep skillet over medium-high heat and add the beef and 1/2 teaspoon salt and paprika. Cook, breaking the meat up into small pieces until browned, 5-6 minutes.
2. Add onion, garlic and cook until aromatic; 2 to 3 minutes.
3. Add tomato sauce and Worcestershire sauce; reduce until almost dry and caramelized, 2 to 3 minutes.
4. Add chicken broth and pasta and bring to a boil, lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed.
5. Uncover, add the milk, and cook, covered stirring periodically medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.
6. Remove from heat, uncover and stir in cheddar cheese.