Begin by finely dicing one onion and mincing three cloves of garlic. Slice a handful of sun-dried tomatoes and grate about a cup of Parmesan cheese. Gather all ingredients close to your cooking area.

Heat the heavy pot over medium-high heat and add one pound of ground beef. Use a spatula to break the meat apart as it cooks, allowing it to caramelize for about 5 to 7 minutes.

Stir in two tablespoons of tomato paste along with a sprinkle of black pepper, a pinch of red chili flakes, a teaspoon of dried thyme, and a teaspoon of smoked paprika. Cook this mixture for 1 to 2 minutes.

Add the diced onions and minced garlic to the pot, stirring continuously. Cook for about 2 minutes until the onions become translucent and the garlic is fragrant.

Pour in 4 cups of beef broth, bringing the mixture to a gentle simmer. Add 12 ounces of orecchiette pasta and stir to combine. Allow this to cook uncovered for 10 to 12 minutes, stirring occasionally.

Once the pasta has cooked and the mixture is creamy, reduce the heat to low. Stir in 1 cup of heavy cream, alongside the grated Parmesan cheese and sliced sun-dried tomatoes.

Fold in a handful of freshly chopped basil just before serving. Serve immediately while warm.