Start by heating a large pot over medium heat. Add the ground beef and crumble it with a spatula. Cook until browned, about 5–7 minutes. Drain the excess fat if necessary. Next, include the finely diced onion and chopped bell pepper. Sauté everything together for another 3–4 minutes until the vegetables soften. The smell of sautéing onions is like that warm hug from your grandmother—just invigorating.

Once the vegetables are tender, it’s time to perk up the flavors. Sprinkle in the garlic powder, onion granules, smoked paprika, and oregano leaves. Stir everything well, and let it cook for another minute. This short step is crucial. It allows the spices to bloom, intensifying the overall dish.

Now, pour in the beef stock, milk, and tomato purée. Give it a good stir. This is where the magic happens; all the flavors meld beautifully. Toss in the rotini pasta and stir to ensure it’s all submerged. Bring this to a gentle boil, then reduce heat to a simmer.

Cover the pot and allow it to simmer for approximately 12-15 minutes. Stir occasionally to prevent sticking. You want the pasta to be perfectly al dente. Don’t leave the room; keep your eye on it, or you might have a sticky situation on your hands!

Once the pasta has absorbed most of the liquid, remove the pot from the heat. Now comes the best part—feel free to add both mozzarella and cheddar cheeses. Stir until they melt into a creamy, dreamy sauce.

Serve the dish hot, garnished with chopped parsley if you like. A sprinkle of black pepper on top adds the finishing touch. This dish speaks heartiness above all else. It’s filling, satisfying, and definitely worthy of being a family favorite.