Ingredients
Equipment
Method
Caramelize the onions
- Melt the butter in a large pot over medium heat and add the sliced onions. Cook low and slow for 20–25 minutes, stirring occasionally, until deeply caramelized.
Brown the beef
- Push the onions to the side, add the ground beef, and brown it in the same pot for about 6–8 minutes. Drain excess fat if needed.
Add aromatics and flavor
- Add the garlic and Worcestershire sauce to the pot and cook for 1 minute, until fragrant. Stir to combine with the beef and onions.
Boil and combine
- Pour in the beef broth and add the pasta, then bring everything to a boil. Make sure the pasta is mostly submerged in the broth.
Simmer until tender
- Reduce heat, cover, and simmer for 12–15 minutes until the pasta is tender and most of the liquid is absorbed. Stir once near the end if the pasta is cooking unevenly.
Melt the cheese topping
- Sprinkle the cheese evenly over the top, cover, and let it melt for 2–3 minutes. Keep covered so the cheese melts without drying out the surface.
Season and serve
- Season with salt and pepper to taste and serve warm. Let it sit 1 minute so the sauce thickens slightly before serving.
Notes
For the richest flavor, take the onions to a deep caramel color rather than stopping early. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of broth or water. Freeze for up to 2 months (best texture after thawing and reheating with added liquid). For a lighter version, use half-fat cheese and/or swap in ground turkey while keeping the same caramelization step.