One-Pan Fusilli with Meat Sauce

Dice the yellow onion and mince the garlic.

Heat olive oil in a large skillet over medium-high heat. Add the ground meat, season with salt and pepper, and cook until browned, breaking it up with a spoon.

Remove the cooked meat from the skillet and set aside, leaving the rendered fat in the pan.

Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Return the cooked ground meat to the skillet.

Stir in the diced tomatoes and beef broth.

Add the dry fusilli pasta to the skillet and stir to combine, ensuring the pasta is mostly submerged in the liquid.

Bring the mixture to a simmer, then reduce heat, cover, and cook until the pasta is al dente and has absorbed most of the liquid, about 10-12 minutes.

Serve in bowls and garnish with flaky sea salt, if desired.