¼cupfinely diced white or yellow onion (you need about ⅓ of a small onion for that)
2largegarlic cloves, peeled and minced or pressed through a garlic press
12ouncesextra lean ground beef (at least 90 percent lean)
⅜teaspoonsalt
½teaspoonsmoked hot paprika
1teaspoonchili powder*
½teaspoonground black pepper
1cupheavy cream
Instructions:
Bring a pot of water to a boil and boil or steam the broccoli florets to desired doneness.
4 ounces small broccoli florets (about 2 cups)
Meanwhile heat the oil in a nonstick pan or a cast iron skillet until shimmering.
2 teaspoons mild olive oil
Add onion and cook until starting to soften (about 2 minutes).
¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
Add garlic and cook until fragrant (about 30 seconds).
2 large garlic cloves, peeled and minced or pressed through a garlic press
Add the beef and cook until no longer pink and starting to brown on the edges (about 7 minutes). Use a wooden spoon to break up large chunks of meat while cooking.
12 ounces extra lean ground beef (at least 90 percent lean)
Stir in salt, paprika, chili powder and pepper.
⅜ teaspoon salt, ½ teaspoon smoked hot paprika, 1 teaspoon chili powder*, ½ teaspoon ground black pepper
Pour in the cream. Simmer until the sauce has thickened enough to coat the back of a wooden spoon (about 4 minutes).
1 cup heavy cream
Stir in the broccoli florets and serve the sauce hot with pasta and Parmesan cheese.
Recipe notes:
*Chili powder is a spice blend made with different ground chili peppers, cumin, oregano, garlic and salt. It's widely available in spice shops.