Creamy Beef and Shells

NOTES

• 8/10

  Cassidi Jepson • 2022-12-13

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  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.
  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.
  Whisk in flour until lightly browned, about 1 minute.
  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.
  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.
  Serve immediately.

  Elaine Sanchez • 2022-02-28

• 450g beef, 425g passata (tom sauce), 225g pasta. Added capsicum and carrot, chilli powder to sauce and spinach at the end

  Melanie Pascoe • 2020-11-06

• Add double pasta and double meat

  Amanda Stewart • 2020-11-04

• Add fresh basil of have or fresh mozzarella

  Amy Black • 2020-04-09