This is my kids dance in their chair meal. They would chose to bathe in it if they could. Disclosure: I think I would too. This creamy, velvety smooth sauce is a game changer. You don’t have to use shells here, although I do advise it. You can substitute in any medium size pasta.
For the tomato sauce, I used a store bought sauce I typically use for a quickie pizza sauce. It’s a glass jar tomato basil sauce. You can use a canned sauce as well, whatever you have handy! The sugar in this recipe is optional, but I always tend to find tomato sauce to be on the bitter side and thus prefer to sweeten it up a bit. If that’s not your jam, then just leave it out.
For me this is a one stop meal. No vegetables. Pure gluttony. But if you want, you can serve this with some broccoli or string beans in a mild attempt to salvage your meal.
One Pot Creamy Beef and Shells
- 1 tbs olive oil
- 1 lb ground beef
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1.5 tsp Italian seasoning
- salt and pepper
- 2 tbs flour
- 2-3 cups beef broth
- 2 cups tomato sauce
- 1 tbs sugar
- 12 oz medium pasta shells
- 3/4 cup heavy cream
- 1 heaping cup shredded sharp cheddar cheese
- In a large pot, heat your oil. Toss in the ground beef and break up the meat using a wooden spoon until browned.
- Add the onion and sauté a few minutes. Add the garlic and stir for 30 seconds. Season with the italian blend and salt and pepper to taste. Stir in the flour for 30 seconds.
- Gradually stir in 2 cups beef broth, a cup at a time. Mix in the tomato sauce a cup at a time while stirring in between. Add in the sugar and your pasta, bring to a boil, lower heat to a simmer and cover the pot. Stir occasionally and cook for roughly 15 minutes. If your mixture gets dry and the pasta isn't cooked yet, add in more broth, a half cup at a time.
- Once the pasta is cooked al dente, stir in the heavy cream for a minute to warm through. Taste and adjust seasonings and sugar if needed. Remove the pot from the burner and then mix in the cheese until melted.