• 0feedd77f33082a5ebe7467249e5ac7c

Creamy Beef And Shells

DYLAN THINKS SHELLS ARE GREAT

Prep
Cook
Serves 5people
Ingredients
8
oz medium pasta shells
1
tbsp olive oil
1
lb ground beef
1/2
medium sweet onion, diced
2
cloves garlic, minced
1 1/2
tsp Italian seasoning
2
tbsp all-purpose flour
2
cups beef stock
1
can (15 oz) tomato sauce
3/4
cup heavy cream
Kosher salt and freshly ground black pepper, to taste
6
oz shredded extra-sharp cheddar cheese, about 1 1/2 cups (smol bag)
Directions
1.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2.
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.
3.
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.
4.
Whisk in flour until lightly browned, about 1 minute. (I'm not sure what this step does but whatever)
5.
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.
6.
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.
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