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Sweet onion, medium
1 15 ounce can
Pasta shells, medium
1 1/2 tsp
Kosher salt and freshly ground black pepper
1 1/2 cups
shredded extra-sharp cheddar cheese, sharp
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.
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
Good but I don’t think I’ll make it again