One Pot Beef Tomato Pasta

One Pot, Quietly Abundant

There is something honest about a one-pot meal — the way everything comes together in a single vessel, patient and unhurried, asking very little of you in return. This is weeknight cooking at its most generous: a rich, slowly simmered sauce, pasta that drinks in every layer of flavor as it cooks, and a quiet finish of yogurt that softens the whole thing into something unexpectedly tender. It doesn't require ceremony. Only a Dutch oven, a good simmer, and a little time.

Ingredients

• 1 pound ground beef
• 1 jar Alessi Premium All Natural Marinara
• 2 cans chicken broth
• 2 tablespoons Alessi Premium Aceto Balsamic Vinegar
• 2 teaspoons Alessi Dipping Spices
• 1/2 teaspoons Alessi Black Peppercorns
• 1/4 teaspoons red pepper flakes
• 12 ounces rotini, uncooked
• 1/2 cups greek yogurt
• 1 teaspoon Alessi Premium All Natural Extra Virgin Olive Oil
• Alessi Sea Salt
• shredded Parmesan cheese

Instructions

1. In a Dutch oven over medium-high heat brown the beef and drain.
2. Add the marinara, broth, balsamic vinegar, dipping spices, black pepper, and red pepper flakes.
3. Bring to a boil, reduce to a simmer for 15 minutes.
4. Add the pasta and cook until al dente.
5. Stir in the yogurt and season with salt and black pepper to taste.
6. Serve hot topped with parmesan.