Approved by the 
Yields:
4 - 6
Prep Time:
15 mins
Total Time:
1 hr
Jump to recipeWe originally developed this recipe for kids. But then we became obsessed ourselves. Reason #1: The squiggly pasta is insanely fun—both to look at and eat. (It’s got crazy slurpability.) Reason #2: It’s got some Hamburger Helper vibes going on in the best way possible. Brown sugar, apple cider vinegar, and cheddar might seem odd for a pasta sauce, but it works beautifully.
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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 cup
low-sodium beef broth
- 1/4 cup
heavy cream
- 2 Tbsp.
packed brown sugar
- 1 1/2 Tbsp.
Worcestershire sauce
- 1 Tbsp.
apple cider vinegar
- 1 tsp.
oregano
- 1 cup
shredded cheddar
Directions
- 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.
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