Ingredients

The following ingredients have 4 Servings
  • 8 oz shell pasta
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 8 oz mushrooms (sliced)
  • 1 lb ground beef (90/10)
  • 1 tsp Italian seasoning
  • 1/4 cup all purpose flour
  • 1/2 cup heavy cream
  • 14.5 oz beef stock
  • 15 oz tomato sauce
  • 8 oz cheddar cheese (shredded, about 2 cups)
  • 1/2 tsp salt
  • 1/2 tsp black pepper ((or red pepper flakes))

Instruction

  • Bring a large pot of heavily salted water to the boil and cook pasta for 10 minutes. Reserve 1/4 cup of the pasta water and drain pasta. Do not rinse. Set aside and toss with some olive oil to help the shells not stick together.
  • In a large skillet heat the olive oil over medium high heat. Add the diced onion and sauté for 3 minutes. Add the garlic, mushrooms and cook 2 minutes more, stirring often. Add the ground beef and Italian seasoning. Break up the beef with a spoon and cook until no longer pink. Season the beef to taste with salt and pepper.
  • Sprinkle the flour over the beef mixture. Stir to cook for a minute and add the heavy cream, beef stock, pasta water and tomato sauce. Stir to mix thoroughly and lower heat to simmer. Cook for 5 minutes, sauce will thicken. Add the cheese and stir to incorporate.
  • Add the cooked pasta to the meat sauce and stir to combine. Cook another 3 minutes on low, season to taste and serve immediately.