step 1
Fill a large vessel halfway with water and add plenty of water. fine sea saltPlace on high flame to bring to boil.
step 2
Cutting 1 medium onion In a nice dice. Set a braising pan over medium heat. Once hot, add sprinkles extra virgin olive oil Add to pan, then add onion and cook, stirring occasionally with a wooden spoon, until softened, 3-5 minutes. Add 1½ tsp. minced garlic, 1½ tsp. minced ginger, 1 tsp. CuminAnd 2 tbsp. berbere spice And cook, stirring frequently, until fragrant, about 2 minutes.
step 3
Add 1 pound 85/15 ground beef And break it into small pieces with a wooden spoon. Increase heat to medium-high and continue cooking, stirring occasionally, until beef is browned.
step 4
Cook while the beef is cooking 1⁄2 pound small pasta, such as fusilliIn salted boiling water. Set a timer according to package directions and reserve 1 cup pasta water before draining.
Step 5
Once the beef is browned, stir 3 tbsp. tomato paste And cook until it turns dark red, 1-2 minutes. Reduce heat to medium, add 1⁄2 cup dry red wineAnd use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Step 6
sprinkle in 1 tbsp. chickpea flourIf using, stir well to ensure no lumps remain. stir 1 cup whole milk And 2 cups shredded sharp cheddar cheese And 1⁄2 cup grated Parmesan cheeseOnce the cheese is partially melted, add the cooked pasta. If the sauce is too thick, add a small splash of the reserved pasta water.
