Creamy Beef and Shells

• total tid: 30mins

Ingredienser

8 ounces medium pasta shells

1 tablespoon olive oil

1/2 medium yellow onion, finely chopped

1 pound lean ground beef (90/10 recommended)

3 cloves garlic, minced

1 teaspoon chili powder

1 (14 ounce) can tomato sauce or crushed tomatoes

1/3 cup beef broth

1/4 cup heavy cream

Salt and freshly ground black pepper, to taste

Optional: Fresh parsley, chopped, for garnish

Ezoic

Instruktioner

Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente (firm to the bite). Before draining, reserve about 1/2 cup of the pasta water.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté for 4-5 minutes, until softened and lightly golden.

Add the ground beef to the skillet. Cook, breaking it apart with a spoon, for about 5-7 minutes until fully browned. Drain off any excess grease.

Stir in the minced garlic and chili powder, and cook for 1 minute until fragrant.

Pour in the tomato sauce and beef broth. Stir everything together, bring to a gentle bubble, then reduce the heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.

Reduce heat to low and stir in the heavy cream until fully incorporated. Season generously with salt and pepper to your taste.

Add the drained pasta shells to the skillet and toss to coat every shell in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with fresh parsley if desired.