Description
A flavorful one-pot recipe featuring ground beef and medium shell pasta simmered in a creamy tomato sauce with Pecorino Romano cheese and fresh basil. This dish combines savory beef, aromatic garlic and onions, and a hint of spice from red pepper flakes, making it a comforting and easy weeknight meal.
Ingredients
Scale
Meat and Oil
- 1 1/2 pounds ground chuck
- 2 tablespoons extra virgin olive oil
Vegetables and Aromatics
- 1 medium onion, diced
- 5 cloves garlic, sliced
- 1/2 teaspoon crushed hot red pepper flakes
- 1/4 cup basil leaves, hand torn
Liquids and Canned
- 1 28-ounce can plum tomatoes, hand crushed or blender pulsed
- 4 cups low sodium beef stock
- 1 cup heavy cream
Pasta and Cheese
- 1 pound medium shells
- 1/2 cup grated Pecorino Romano
Seasonings
- Salt and pepper, to taste
Instructions
- Brown the Beef: Heat a very large pan or Dutch oven to medium-high heat and add the olive oil and ground chuck. Brown the beef until almost cooked through, about 7 minutes, seasoning with salt and pepper as it cooks.
- Sauté Onions and Garlic: Reduce heat to medium. Push the beef to the edges of the pot and add the diced onions to the center with a couple tablespoons of olive oil if needed. Sauté for 4 to 5 minutes until softened. Add the sliced garlic and cook for another 2 minutes or until lightly golden. Stir in the crushed red pepper flakes and cook for 30 seconds more.
- Add Liquids and Tomatoes: Pour in the hand-crushed plum tomatoes and the low sodium beef stock. Bring the mixture to a boil, then reduce heat to a simmer. Taste and season with salt and pepper as needed.
- Cook Pasta: Add the medium shells to the simmering sauce. Stir frequently to prevent sticking. Cook until the shells are al dente, following package timing but generally around 10 to 12 minutes.
- Add Cream and Finish Cooking: About 3 minutes before the pasta is done, stir in the heavy cream and mix well to incorporate. Continue cooking, stirring frequently, until pasta reaches perfect al dente texture.
- Finish with Cheese and Basil: Remove the pot from heat and stir in the grated Pecorino Romano cheese. Taste and adjust seasoning with salt and pepper if desired. Fold in the torn basil leaves.
- Serve: If the pasta seems dry before serving, add a splash of hot beef stock to loosen the sauce. Serve warm with additional grated Pecorino Romano on the side. Enjoy your creamy beef and shells!
Notes
- This one-pot meal is perfect for easy weeknight dinners with minimal cleanup.
- You can substitute ground chuck with ground turkey or beef for a leaner option, but the flavor will be slightly different.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes.
- Use fresh basil for best flavor, but dried basil can be used if fresh is unavailable—add it earlier with the tomatoes to release flavor.
- If heavy cream is not desired, substitute with half-and-half, but the sauce will be less rich.
- Make sure to stir often during pasta cooking to prevent sticking to the bottom of the pot.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of stock or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 739 kcal
- Sugar: 9 g
- Sodium: 399 mg
- Fat: 37 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 63.7 g
- Fiber: 4.2 g
- Protein: 35.8 g
- Cholesterol: 108 mg
