About the Recipe
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1⁄2 teaspoon mustard powder
1 teaspoon salt
1⁄2 teaspoon black pepper
2 tablespoons all-purpose flour
2 1⁄2 cups beef broth
1 (15-ounce) can tomato sauce
8 ounces medium pasta shells, uncooked
1⁄2 cup heavy cream, room temperature
1 cup shredded cheddar cheese
Fresh parsley, chopped for garnish
Preparation
Step 1
In a large skillet, warm the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until no longer pink, about 5-7 minutes. Drain any excess fat (optional).
Step 2
Add the diced onion and cook until soft, about 3 minutes. Then, stir in the minced garlic, Italian seasoning, paprika, mustard powder, salt, and pepper. Cook until fragrant.
Step 3
Sprinkle the flour over the beef mixture, stir to combine, and cook for 2 minutes to remove the raw flour taste.
Step 4
Gradually add the beef broth, followed by the tomato sauce, stirring continuously. Turn the heat to medium-high and bring the liquid to a boil.
Step 5
Add the pasta, stir well, then add the lid and reduce the heat to medium. Let simmer for 10-12 minutes or until the pasta is tender. Stir every few minutes to keep the pasta from sticking.
Step 6
When the pasta is cooked, add the heavy cream and stir. Top the dish with the cheese, cover with a lid, and leave to melt for 2-3 minutes.
Step 7
Stir the cheese into the dish and serve with chopped fresh parsley. Enjoy!
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