📝 Instructions
= Recipe
1. Boil 500 g pasta in a pot with a generous amount of salt. Cook until al dente, reserve a cup of pasta water, then drain and set aside.
2. In a large skillet, cook 1 lb lean mince beef over medium-high heat until browned. Season with 1 tbsp smoked paprika, 1 tbsp garlic granules, and 0.5 tbsp oregano.
3. Add 5 cloves garlic, minced, 2 tbsp tomato purée, and 1 jar red pesto to the beef. Cook for about 1 minute, stirring continuously.
4. Pour in 2 cups beef or chicken stock and 0.5 cup cream. Increase heat and simmer until thickened.
5. Add cooked pasta to the sauce. If too thick, add pasta water to reach desired consistency. Mix well to coat.
6. Sprinkle 80 g cheese (cheddar and mozzarella mix) on top.
7. Place under the broiler until cheese is golden and bubbling.
8. Garnish with parsley and chili flakes to taste. Serve hot.
