Creamy Beef and Shells

INGREDIENTS:

8 ozs {227 g}

medium pasta shells

1 TBL {13 g}

olive oil

1 pound {454 g}

ground beef

{19 g} 1/2

medium sweet onion, diced

{6 g} 2

cloves garlic, minced

1 1/2 tsp {0.0 g}

Italian seasoning

2 TBL {16 g}

all-purpose flour

2 cup {480 g}

beef stock

(15-ounce) can tomato sauce

3/4 cup {178 g}

heavy cream

Kosher salt and freshly ground black pepper

6 ozs {170 g}

shredded extra-sharp cheddar cheese, about 1 1/2 cups

DIRECTIONS: 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.

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