One-Pot Creamy Beef and Shells

• servings: 6 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1 1/2 pounds (680g) ground chuck

2 tablespoons (30ml) extra virgin olive oil

1 medium onion (diced)

5 cloves garlic (sliced)

1/2 teaspoon crushed hot red pepper flakes

1 28-ounce can plum tomatoes (hand crushed or blender pulsed)

4 cups (1L) low sodium beef stock

1 pound (454g) medium shells

1 cup (240ml) heavy cream

1/2 cup (45g) grated Pecorino Romano

1/4 cup basil leaves (hand torn)

salt and pepper (to taste)

Directions

Heat a very large pan or Dutch oven to medium-high heat then add in the olive oil and ground chuck. Brown the beef until almost cooked through (about 7 minutes). Season with salt and pepper.

Turn the heat down to medium, push the beef to the edges of the pot, and add the onions in the middle along with a couple of tablespoons of olive oil, if needed. Saute for 4-5 minutes or until softened then add the garlic and cook for another ~2 minutes or until lightly golden. Add the red pepper flakes and cook for another 30 seconds.

Add the plum tomatoes and stock to the pot and bring to a boil. Once boiling, lower the heat to a simmer and taste test. Season with salt and pepper as required. Add the shells. Cook the shells, stirring frequently to prevent sticking, until al dente.

About 3 minutes before the pasta has finished cooking add the cream and mix well to incorporate. Continue to cook, stirring frequently, until the pasta is a perfect al dente.

Remove the pot from the heat and mix in the grated pecorino. Taste test and season with salt and pepper if required then add the basil.

If the pasta gets at all dry before serving simply add a touch of hot stock to loosen it up. Serve with grated Pecorino. Enjoy!

Nutrition

• Calories: 739 kcal
• Total Fat: 37 g
• Saturated Fat: 14.6 g
• Cholesterol: 108 mg
• Sodium: 399 mg
• Total Carbohydrate: 63.7 g
• Dietary Fiber: 4.2 g
• Total Sugars: 9 g
• Protein: 35.8 g