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Ingredients
- 1 lb ground beef with a little fat in it, like 85/15
- 1/2 medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1 (15 ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 12 ounces medium pasta shells uncooked
- 1/2 cup heavy cream warmed to room temperature
- kosher salt to taste
- freshly ground black pepper to taste
- grated parmesan for garnish
- chopped fresh thyme or parsley for garnish
Instructions
- Brown the ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, and the onion and continue cooking until the beef is browned and the onion is soft. Reduce the heat to low and add the garlic and Italian seasoning. Cook for 1 minute while stirring.
- Add the tomato sauce and beef broth. Bring it to a boil. Add the pasta, reduce the heat to a simmer, and cook until tender; approximately 15-18 minutes. Add a little more beef broth if needed to keep the pasta submerged.
- Remove from the heat and stir in the heavy cream. Season with kosher salt and freshly ground black pepper to taste.
- Garnish with freshly grated Parmesan cheese and fresh parsley or thyme.
Notes
- Make this recipe with ground beef, pork, turkey, or chicken. Or use ground pork sausage or Italian sausage.
- Any medium pasta works well with this recipe. Think rotini, rigatoni, ziti, cavatappi, mostaccioli, or penne pasta.
- If you like everything cheesy, stir in shredded cheddar or Monterey jack, or cubed cream cheese or pepper jack until melted.
Nutrition
Calories: 446kcal | Carbohydrates: 67g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 279mg | Potassium: 505mg | Fiber: 3g | Sugar: 4g | Vitamin A: 517IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg
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