Ingredients
1 lb. long fusilli
1 tbsp. extra-virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 (28-oz.) can crushed tomatoes
1 c. low-sodium beef broth
1/4 c. heavy cream
2 tbsp. packed brown sugar
1 1/2 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1 tsp. oregano
1 c. shredded cheddar
Preparation
Step 1In a large pot of boiling salted water, boil pasta until al dente according to package directions. Drain.Step 2In another large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain grease, then season with salt and pepper. Step 3Return pot over medium heat and add crushed tomatoes, broth, cream, sugar, Worcestershire, vinegar, and oregano. Bring to a simmer and let simmer 10 minutes. Season with salt and pepper. Step 4Add cheddar to sauce and stir until melted. Add cooked pasta and toss to coat.
