pasta

Creamy Beef and Shells

0 comments

The quick / easy minced meat recipe, it’s spaghetti to be placed on the table all week! Very creamy and comfortable! I can’t even begin to tell you how much of this pasta I ate ? ..

Well, first of all, I’d like to tell you that there is no common coating. Obviously, that is dinner without delay the use of a frying pan.Once once more, it changed into ground beef and absorbed this creamy taste. Unch.. I can’t talk about this anymore, because now I’m going to prepare it for my dinner.

INGREDIENTS

  • 1 Pound Ground Beef
  • 2 Cloves Garlic, Minced
  • 8 Ounces Medium Pasta Shells
  • 1/2 Medium Sweet Onion, Diced
  • 1 (15-ounce) Can Tomato Sauce
  • 3/4 Cup Heavy Cream
  • Kosher Salt And Freshly Ground Black Pepper, To Taste
  • 2 Tablespoons All-purpose Flour
  • 1 Tablespoon Olive Oil
  • 2 Cups Beef Stock
  • 1 1/2 Teaspoons Italian Seasoning
  • 6 Ounces Shredded Extra-sharp Cheddar Cheese, About 1 1/2 Cups

INSTRUCTIONS

  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.
  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.
  7. Serve immediately.
Print

Creamy Beef and Shells


  • Author: TBRICK
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
Scale

Ingredients

  • 1 Pound Ground Beef
  • 2 Cloves Garlic, Minced
  • 8 Ounces Medium Pasta Shells
  • 1/2 Medium Sweet Onion, Diced
  • 1 (15-ounce) Can Tomato Sauce
  • 3/4 Cup Heavy Cream
  • Kosher Salt And Freshly Ground Black Pepper, To Taste
  • 2 Tablespoons All-purpose Flour
  • 1 Tablespoon Olive Oil
  • 2 Cups Beef Stock
  • 1 1/2 Teaspoons Italian Seasoning
  • 6 Ounces Shredded Extra-sharp Cheddar Cheese, About 1 1/2 Cups

Instructions

  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.
  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.
  7. Serve immediately.

Keywords: Creamy Beef and Shells

Leave a Comment

Your email address will not be published. Required fields are marked *

*