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Easy Creamy Beef and Shells
| 8 oz / 225 g medium pasta shells | boil al dente, drain, reserve ½ cup water | toss in pasta; garnish & serve | ||||
| 1 tbsp olive oil | sauté onion ~5 min medium heat | add garlic, cook 30 sec | brown beef, breaking up, 5–7 min | add tomato sauce & broth, simmer 8–10 min | stir in cream, basil, then cheese | |
| ½ medium onion, finely chopped | ||||||
| 3 cloves garlic, minced | ||||||
| 1 lb / 450 g lean ground beef | season meat | |||||
| 1 tsp chili powder | ||||||
| salt and freshly ground black pepper, to taste | ||||||
| ¼ tsp crushed red pepper flakes (optional) | ||||||
| 1 (14 oz / 400 g) can tomato sauce or crushed tomatoes | ||||||
| ⅓ cup / 80 ml beef broth | ||||||
| ¼ cup / 60 ml heavy cream | ||||||
| ½ tsp dried basil (optional) | ||||||
| 1 cup / 115 g shredded cheddar or mozzarella (optional) | ||||||
| fresh parsley, chopped, for garnish |
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