Ingredients
Pasta
- 8 ounces medium uncooked shells
Meat Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 (14 ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Cook Pasta: Boil water in a large pot and cook the medium shells pasta until al dente according to the package directions. Drain and set aside.
- Sauté Onion: In a skillet, heat the olive oil over medium heat and sauté the chopped onion for approximately 5 minutes until softened and slightly browned.
- Brown Beef: Add the lean ground beef to the skillet and cook for about 5 minutes, breaking it up with a spoon until browned. If there’s excess fat, spoon most of it out to avoid greasiness.
- Add Flavorings and Simmer: Stir in the minced garlic and chili powder, then pour in the tomato sauce and beef broth. Stir well and reduce heat to a gentle simmer for 4-5 minutes, allowing the sauce to reduce slightly but not dry out.
- Add Cream and Season: Stir in the heavy cream and season the sauce with salt and pepper to taste. Allow the cream to warm through completely.
- Combine and Serve: Toss the drained pasta shells with the creamy beef sauce until well coated. Serve immediately while hot for the best flavor and texture.
Notes
- For a richer taste, use whole milk cream or half-and-half if heavy cream is not available.
- Adjust chili powder amount to suit your preferred spice level.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
