Directions
- 1Add some olive oil to a Dutch oven over medium-low heat.
- 2Add the diced yellow onion, red pepper flakes, Italian seasoning, salt, and pepper.
- 3Cook the onion mixture for 6-8 minutes until tender.
- 4Add the minced garlic and cook until you can smell it, which should be less than a minute.
- 5Add the ground beef, salt, pepper, and paprika.
- 6Brown the ground beef, breaking it up.
- 7Make room in the middle of the Dutch oven for the tomato paste and cook it for a few minutes.
- 8Bring all the ingredients together.
- 9Add the beef broth and heavy cream, then bring it to a light boil.
- 10Add the pasta shells, lower the heat to a simmer, and cook for about 16 minutes until the pasta is tender.
- 11Add the sharp cheddar cheese.
- 12Taste the dish and season as desired with more salt and pepper.
- 13Garnish with chives before serving.
Ingredients
- 1.25 lbs Ground Beef, 85/15
- 1 Yellow Onion, diced
- 6 cloves Garlic, minced
- 3 C Beef Broth
- 1 C Heavy Cream
- 1 t Italian Seasoning
- 1 t Red Pepper Flakes
- 1 t Paprika
- to taste Salt
- to taste Pepper
- 2 T Tomato Paste
- 1 lb Pasta Shells
- 5 oz Sharp Cheddar Cheese
- to garnish Chives
- olive oil
- butter
Equipment
Dutch oven
Tips
- Season as you like after adding cheese.
- Consider tossing in some butter.
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