Beef and Shells is simple and takes your crappy pasta dish and elevates it just enough to realize you can cook something tasty without spending 3 hours and $89 dollars. Here is how it works… spaghetti… low end and plain. Shells… high end and living the life you deserve. No jarred sauce here. Combine a few things and you are set.
- 6 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) can tomato sauce
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 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, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion to the skillet, and cook with beef, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened.
- Whisk in flour by adding it into a little water (or sauce) and dump that in. No lumps is the goal (like my midsection).
- Stir in heavy cream and heat through.
- Add in Pasta
- Season with salt and pepper, and serve with some crunchy Italian bread.
Like this creamy Beef and Shells recipe? Check out some more beef recipes HERE.
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