One-Pot Creamy Beef and Shells

Von Sip and Feast · 40 Min.

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Zubereitung

1. Heat a very large pan or Dutch oven over medium-high, add the olive oil and ground chuck, and brown the beef until nearly cooked through (about 7 minutes). Season with salt and pepper.
2. Lower the heat to medium, push the beef to the sides, and saute the diced onion in the middle (add a little more olive oil if needed) for 4-5 minutes until softened. Add the garlic and cook about 2 minutes until lightly golden. Add the red pepper flakes and cook 30 seconds.
3. Add the hand-crushed or blender-pulsed plum tomatoes and the beef stock. Bring to a boil, then reduce to a simmer and season with salt and pepper to taste. Add the shells and cook, stirring often, until al dente.
4. About 3 minutes before the pasta finishes, stir in the heavy cream and keep cooking, stirring often, until the pasta is perfectly al dente.
5. Take the pot off the heat and stir in the grated Pecorino Romano. Taste, adjust the salt and pepper if needed, then stir in the torn basil.
6. If the pasta dries out before serving, loosen it with a splash of hot stock.

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KnoblauchZwiebelKäseTomateSahneSchlagsahneRinderhackfleischPecorino