Begin by bringing a large pot of salted water to a roaring boil over high heat. Once boiling, add 8 oz of your chosen pasta—penne, rigatoni, or fusilli is best for the sauce. Cook the pasta according to package instructions until al dente, usually around 8–10 minutes. Before draining, reserve ¼ cup of the pasta water for later use to help adjust the sauce consistency.

While the pasta is cooking, heat a large skillet over medium heat and add 1 lb of ground beef. Cook the beef for about 6–8 minutes, breaking it apart with a spatula until it’s evenly browned. Drain any excess fat, leaving a small amount in the skillet.

Add 2 cloves of minced garlic to the skillet with the browned beef. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and just starting to turn golden.

Pour in 1 cup of beef broth into the skillet, using a wooden spoon to scrape up any browned bits stuck to the bottom. Bring this mixture to a simmer over medium heat for 2–3 minutes. Gradually stir in 1 cup of heavy cream.

Add in 1 cup of grated Parmesan cheese, stirring continuously until the sauce is silky smooth and combined.

Season the sauce with 1 tsp of Italian seasoning, salt, and pepper to taste. If the sauce appears too thick, whisk in some of the reserved pasta water to reach your desired consistency. Toss the cooked pasta into the sauce.

To serve your delightful Marry Me Ground Beef Pasta, spoon generous portions into shallow bowls. Garnish each serving with a sprinkle of fresh parsley and extra grated Parmesan on top.