Equipment Needed
- Large, deep oven-safe skillet or Dutch oven
- Large pot for boiling pasta
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Colander
Step-by-Step Instructions
I start by preheating my oven to 375°F (190°C) and getting my pasta water salted and boiling. In my large, trusty oven-safe skillet, I heat the olive oil over medium-high heat. I add the ground beef, breaking it up with my wooden spoon, and let it get a good sear—that fond (the browned bits on the bottom of the pan) is pure flavor gold. Once the beef is no longer pink, I add the diced onion, bell pepper, and mushrooms. Here’s a personal tip: I let the veggies cook down until they’re soft and the mushrooms have released their water and started to brown, which takes about 8-10 minutes. This step builds so much foundational flavor; rushing it means missing out.
Now for the aroma explosion! I push the beef and veggie mixture to the side and add the minced garlic right into the center of the pan. It sizzles for just 30 seconds until fragrant—any longer and it risks burning. Then I stir everything together and season generously with salt, pepper, and that smoky paprika. I sprinkle the flour over the whole mixture and stir for a full minute. This cooks out the raw flour taste and is crucial for thickening our sauce later. I can see and smell the transformation happening right in the pan.
The next part is so satisfying. I slowly pour in the beef broth, scraping up every last bit of that delicious fond with my spoon. Then I stir in the heavy cream. I bring the whole mixture to a gentle simmer and let it thicken for about 3-4 minutes, stirring occasionally. It should coat the back of a spoon nicely. I take the skillet off the heat and stir in about two-thirds of my shredded provolone until it’s melted into a creamy, luxurious sauce. Then, I fold in the cooked, drained pasta, making sure every noodle is coated in that cheesy, meaty goodness.
For the grand finale, I sprinkle the remaining provolone and the Parmesan cheese evenly over the top. I slide the whole skillet into the preheated oven and bake for 15-20 minutes, until the top is bubbly and has those perfect golden-brown spots. I’ve learned to watch it closely after the 15-minute mark—oven temps vary, and you want melty, not scorched. When I pull it out, I let it rest for 5 minutes (a crucial step I once skipped, resulting in a sauce that was too runny) before garnishing with fresh parsley.(See the next page below to continue…)