Cheesy Hamburger Pasta Skillet

Ingredients

• 450 g ground beef (80–90% lean)
• 225 g short pasta (macaroni, shells, rotini)
• 1 medium onion, finely diced (about 180 g)
• 3 cloves garlic, minced (about 10 g)
• 2 tbsp tomato paste (about 30 g)
• 400 g canned crushed tomatoes (or tomato sauce)
• 480 g water (or low-sodium beef/chicken stock)
• 120 g heavy cream (I'm assuming you have this—let me know if not and I'll swap it out)
• 150 g shredded cheddar (or cheddar-jack) (I'm assuming you have this—let me know if not and I'll swap it out)
• 12 g kosher salt (about 2 tsp), plus more to taste
• 2 g black pepper (about 1 tsp), plus more to taste
• 2 g smoked paprika (about 1 tsp)
• 1 g dried oregano (about 1/2 tsp)
• 0.5 g chili flakes (about 1/4 tsp), optional
• 15 g Worcestershire sauce (about 1 tbsp), optional
• 10 g neutral oil, if needed (about 2 tsp)
• 10 g vinegar (red wine or apple cider) or 15 g lemon juice (about 2 tsp–1 tbsp), to finish
• 15 g chopped parsley, optional

Instructions

1. Set a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned with crisp edges and the fat has rendered, 6–10 minutes. If the pan looks dry early on, add the oil. You’re looking for a strong browned aroma, not gray steam.
2. Spoon off excess fat so you have about 15–30 g (1–2 tbsp) left in the pan.
3. Add the onion and a pinch of salt. Cook until softened and starting to take on color, 4–6 minutes.
4. Add the garlic and cook 30–45 seconds, just until fragrant.
5. Stir in the tomato paste, paprika, oregano, pepper, and chili flakes (if using). Cook 1–2 minutes until the paste darkens slightly and smells sweet/toasty.
6. Add crushed tomatoes, water (or stock), Worcestershire (if using), and the measured salt. Stir, scraping up browned bits.
7. Bring to a lively simmer. Stir in the pasta, then reduce heat to medium-low to maintain a steady simmer (small bubbles).
8. Cook, stirring every 1–2 minutes so nothing sticks, until the pasta is al dente and the sauce is thick and glossy, 10–14 minutes. Add a splash more water (30–60 g) if it tightens up before the pasta is done. You’ll know it’s right when the spoon drags through and the pasta is tender but still has a little bite.
9. Lower the heat. Stir in the cream and simmer 1 minute to meld.
10. Turn off the heat and fold in most of the cheese, stirring until melted and silky. Taste and adjust salt/pepper.
11. Finish with vinegar (or lemon juice) for brightness. Top with remaining cheese and parsley (if using). Let it sit 2 minutes—sauce will cling beautifully.

Notes

Swaps: Use milk + a teaspoon of cornstarch slurry if you don’t have cream; or stir in 120 g sour cream/off-heat (it’ll be tangier). Cheese can be mozzarella + a little parmesan for stretch. Add-ins: 150–200 g frozen peas or chopped spinach in the last 2 minutes; or 150 g diced bell pepper with the onion. Storage: Refrigerate up to 4 days; loosen with a splash of water when reheating. Make-ahead: Brown beef/onion/garlic and refrigerate; finish with pasta and liquids night-of.