Recipe by: Crys Vaughn @CrysKitchen
1-2 cloves garlic, minced
1 onion, diced
1 lb. ground meat of choice (I used beef)
2 cups broth (I used beef)
1 cup red wine or use more broth or water instead
2 (28 oz) can crushed tomatoes
1-2 Tablespoons tomato paste
2-3 teaspoons chili powder
1 1/2 teaspoon cumin
1 Tablespoon brown sugar (light or dark)
garlic powder, to taste
onion powder, to taste
Seasoned salt, to taste
black pepper, to taste
4 cups pasta of choice
1-2 cups shredded cheese of choice Parsley
Now let's cook:
Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks, add tomato paste and cook for 2-3 more minutes; drain excess fat.
Stir in beef broth, and wine (or more broth) chili powder and cumin; season with garlic and onion powder, season salt and pepper, to taste, and turmeric (optional). Bring to a simmer for 30-45 mins. Bring to boil and add pasta cook time according to package.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
Find more recipe on instagram @Crys_Kitchen