This One-Pot Creamy Beef and Shells couldn't be easier or more delicious! The beef is sautéed with onions and garlic, and cooked with the shells in a creamy tomato sauce that's finished with Pecorino Romano cheese and fresh basil. A weeknight favorite!
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!
