Creamy Beef and Shells
Eric Hicks
·
25
More Info
Serves 4
8 oz medium pasta shells
1 tbsp olive oil
1 lb ground beef
1⁄2 medium sweet onion, diced
2 garlic cloves, minced
1 1⁄2 tsp Italian seasoning
2 tbsp flour
2 cup beef stock
15 oz tomato sauce
3⁄4 cup heavy cream
1 1⁄2 cup extra sharp cheddar cheese
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
