Sauté the Aromatics – Heat avocado oil in a large heavy-bottomed pot over high heat. Add the minced garlic and chopped onion, cooking for about 1 ½ minutes until fragrant and softened.

Brown the Beef & Add Seasonings – Add the ground beef to the pot, breaking it up with a spoon as it cooks. Once there's no pink left, stir in the Italian seasoning and cook for another 30 seconds. Mix in the tomato paste and let it cook for a minute to deepen the flavor.

Add the Liquids & Pasta – Pour in the crushed tomatoes, chicken stock, salt, pepper, and sugar. Stir well, then add the pasta directly into the pot.

Simmer to Perfection – Bring everything to a simmer and let it cook for about 15 minutes, stirring every couple of minutes. As the pasta softens, stir more frequently to prevent it from sticking to the bottom.

Make It Creamy – Pour in the heavy cream and let it simmer for another 1-2 minutes. The sauce will still be slightly runny, which is perfect—pasta continues to absorb liquid as it sits, so it’ll be the perfect creamy consistency when served if you let it set for a few minutes.

Serve & Enjoy – Remove from heat, give it a final stir, and dish it into bowls. Top with grated parmesan and fresh parsley for extra flavor!