Cheesy Beef Pasta Delight

Bring a large pot of salted water to a boil. Add the small pasta, stir, and cook according to package directions until al dente. Drain and set aside.

Heat the extra virgin olive oil in a 12-inch deep-sided skillet over medium-low heat. Add the finely chopped yellow onion and a pinch of salt, then stir and cook until the edges of the onion start turning slightly golden brown.

Add the minced garlic, stir, and cook for an additional 1 minute.

Next, mix in the ground beef, breaking it up into small crumbles with a wooden spoon. Cook until no longer pink, draining and discarding fat if necessary.

Stir in the tomato paste, Worcestershire sauce, crushed red pepper flakes, and freshly ground black pepper. Cook for 2 to 3 minutes before adding in the beef broth, stirring to combine.

Gently toss the cooked pasta with the beef mixture.

Add the shredded mozzarella cheese, stirring until it is fully melted.

Serve with a sprinkle of minced fresh parsley, grated parmesan cheese, and chopped fresh basil on top.