Serves 4
INGREDIENTS
1 pound lean ground beef
1 1/2 teaspoons Italian herb seasoning
2-3 cloves garlic, minced
Salt and freshly ground black pepper
28-ounce can tomato puree, or crushed tomatoes
2 cups beef broth, or water, plus more as needed
1 pound pasta of choice, I used medium shells but any small shape works
1 cup shredded mozzarella cheese
Grated parmesan cheese for serving

INSTRUCTIONS
Brown the beef in a large high-sided skillet or stock pot over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat. 
Add the Italian seasoning, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. 
Add the tomato puree and beef broth and bring to a boil. Add the pasta and cook (gently boiling) according to the package directions, until al dente, stirring frequently and adding more water if necessary (you want a thick sauce).
Fold in the mozzarella cheese. Season to taste with salt and black pepper.
Serve with parmesan cheese on the side.