1. Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute. 2. Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes. 3. Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper. 4. Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot. 5. Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
