1-Gathering and Cooking the Pasta: Begin with the pasta: Cook 12 ounces of rigatoni in a large pot of salted boiling water until al dente, then drain and set it aside. This step ensures the pasta holds up well in the sauce. Next, season the 1 pound of beef sirloin or stew meat with salt and pepper for that perfect flavor base.

2-Browning the Beef and Building the Sauce: Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 5-6 minutes. Remove the beef and set it aside to keep it tender. In the same skillet, sauté 1 small diced onion and 3 cloves of minced garlic for 3-4 minutes until they soften and release their aroma.

3-Simmering and Combining: Add 1 cup of beef broth to the skillet, scraping up those tasty browned bits from the pan. Then, stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of Italian seasoning. Let the sauce simmer for 5 minutes until it thickens nicely. Return the beef to the skillet, add the cooked rigatoni, and toss everything together in the sauce. Simmer for 2-3 more minutes to blend the flavors, then garnish with chopped fresh parsley and serve hot.