CREAMY BEEF AND SHELLS #vegetarian #mushroom #vegan #Lunch #spaghetti

CREAMY BEEF AND SHELLS #vegetarian #mushroom #vegan #Lunch  #spaghetti

A speedy/simple ground hamburger formula, this is a pasta dish that will be on your supper table throughout the entire week! So rich thus soothing!

I can't start to disclose to you the amount of this pasta I ate on most likely 13 unique events.

All things considered, first, I should disclose to you that no plating of any sort was included here.

Not a chance. This is obviously a straight-out-of-the-skillet type supper. Simply snatch your fork and delve directly in.

All that cream sauce. Such pasta, simply gathering that richness. Also, the splendidly disintegrated ground hamburger, once more, splashing up each and every drop of that smooth, great goodness.

Ugh, I can't discuss this any longer since now I have to make this for supper. Once more. For the fourteenth time.

CREAMY BEEF AND SHELLS #vegetarian #mushroom #vegan #Lunch  #spaghetti

Also try our recipe : BROCCOLI GARLIC PASTA WITH PARMESAN #parmesan #dinner #broccoli #garlic #food

INGREDIENTS:

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

DIRECTIONS:

  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.


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