1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 6-7 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil or bacon fat in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds more. Be careful not to let it burn—Mama Lu always said burnt garlic is like a sour note in a sweet song.
4. Toss in the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Season generously with salt, pepper, smoked paprika, and oregano.
5. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
6. Add the diced tomatoes with their juices and the beef broth. Bring to a gentle simmer and let it cook for 5-7 minutes to meld the flavors.
7. Reduce the heat to low and stir in the milk or cream, then add the cooked pasta. Toss everything together, adding reserved pasta water a little at a time if the mixture looks dry.
8. Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it melt into the pasta for 2-3 minutes.
9. Give it one last gentle stir, taste for seasoning, and adjust salt and pepper if needed. If you’re feeling adventurous, a pinch of crushed red pepper flakes adds a nice kick.

One of my favorite memories is sitting at Mama Lu’s worn kitchen table, watching her slowly stir a pot of something simple but magical. This recipe invites you to do the same—slow down, taste as you go, and remember that good food is about patience and love.