Creamy Beef and Shells

Ingredients

• 1 tbsp olive oil (rosemary infused recommended)
• 1 yellow onion (diced)
• 7 cloves garlic (minced, 6-8 cloves to taste)
• 1 tsp red pepper flakes (to taste)
• 1 tsp Italian seasoning
• salt (to taste, plus a pinch for sautéing)
• black pepper (to taste)
• 1 tsp smoked paprika (to taste, can substitute regular paprika)
• 1 lb ground beef (grass-fed recommended)
• 2.5 tbsp tomato paste (2-3 tbsp)
• 3 cup beef broth
• 1 cup heavy cream
• 1 lb medium pasta shells (uncooked)
• 4 oz sharp cheddar cheese (freshly shredded, plus extra for topping)
• fresh chives (to garnish)

Steps

1. 1

   In a large sauté pan, heat 1 tablespoon of olive oil over medium-low heat.

2. 2

   Add the diced yellow onion, 1 teaspoon of red pepper flakes, 1 teaspoon of Italian seasoning, and a pinch of salt to the pan. Sauté for a few minutes until the onions begin to soften.

3. 3

   Add the minced garlic to the pan and cook for another 30 seconds until fragrant.

4. 4

   Add 1 lb of ground beef to the pan. Season the meat with salt, pepper, and 1 teaspoon of smoked paprika.

5. 5

   Break up the beef with a wooden spoon and cook until it is no longer pink and is cooked through.

6. 6

   Create a small well in the center of the pan and add 2-3 tablespoons of tomato paste. Let the paste cook off in the center of the pan for a couple of minutes to develop flavor before stirring it into the beef and onion mixture.

7. 7

   Pour in 3 cups of beef broth and 1 cup of heavy cream. Season with another pinch of salt and pepper.

8. 8

   Bring the liquid to a low boil, then reduce the heat to low.

9. 9

   Pour in 1 lb of uncooked medium pasta shells and stir to combine.

10. 10

    Simmer the mixture uncovered for 16-17 minutes, or until the pasta is tender and the sauce has thickened.

11. 11

    Sprinkle in 4 oz of freshly shredded sharp cheddar cheese and stir until melted. Taste and adjust seasonings if necessary.

12. 12

    Top with extra shredded cheese and garnish with fresh chives before serving.

Notes

The author notes that simmering for exactly 16-17 minutes is the ideal time for the pasta to reach the correct tenderness in this specific amount of liquid. Using freshly shredded cheese is recommended for better melting compared to pre-shredded bags.

Nutrition per serving

• main
• one-pot
• pasta
• beef
• dinner
• easy
• weeknight-dinner
• comfort-food