1-First: heat 1 1/2 tablespoons of olive oil in a large pot over medium heat. Add 2 finely minced garlic cloves and 1 finely chopped onion, sautéing until they become fragrant and soft. This step builds a strong base of flavor that makes the whole dish pop.

2-Next: add 500 grams (1 pound) of lean ground beef and cook it until no pink remains, breaking it up as it browns. This ensures the meat is tender and full of savory goodness. Once done, stir in 2 teaspoons of Italian herbs, 2 tablespoons of tomato paste, 400 grams (14 ounces) of canned crushed tomatoes, 1/2 teaspoon of red pepper flakes if you like some heat, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper.

3-Then: pour in 4 cups (1 liter) of low sodium chicken stock and bring the mixture to a simmer. Add 350 grams (12 ounces) of short pasta like fusilli or penne, stirring frequently to avoid sticking. Let it simmer for about 15 minutes until the pasta is almost tender.

4-After that: stir in 3/4 cup of thickened cream and cook gently for 1 to 2 more minutes. Keep the sauce saucy since the pasta will absorb liquid as it sits. Finally, serve it up right away, garnished with finely grated Parmesan cheese and optional chopped parsley for a fresh finish.