Description
This One-Pot Creamy Beef and Shells recipe is a comforting and hearty dish featuring ground chuck sautéed with onions and garlic, simmered in a rich tomato and beef stock sauce, then combined with tender pasta shells and finished with creamy heavy cream, Pecorino Romano cheese, and fresh basil for a delicious 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
Liquids and Sauces
- 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 pasta
- 1/2 cup grated Pecorino Romano cheese
Herbs and Seasoning
- 1/4 cup basil leaves, hand torn
- Salt and pepper, to taste
Instructions
- Brown the Beef: Heat a very large pan or Dutch oven over medium-high heat. Add the olive oil and ground chuck. Brown the beef until almost cooked through, about 7 minutes, seasoning with salt and pepper while cooking.
- Sauté Onions and Garlic: Reduce heat to medium. Push the beef to the edges of the pot and add the diced onions in the center with a couple tablespoons of olive oil if needed. Sauté for 4-5 minutes until softened. Add the sliced garlic and cook another 2 minutes until lightly golden. Stir in red pepper flakes and cook for 30 seconds.
- Add Tomatoes and Stock: Pour the hand-crushed plum tomatoes and low sodium beef stock into the pot. Bring to a boil, then reduce heat to a simmer. Taste and season with salt and pepper as needed.
- Cook the Pasta Shells: Add the medium shells to the simmering sauce. Stir frequently to prevent sticking and cook until pasta is al dente, about 10-12 minutes depending on pasta instructions.
- Add Cream: About 3 minutes before pasta is finished, stir in the heavy cream to incorporate. Continue cooking while stirring until pasta reaches perfect al dente texture.
- Finish with Cheese and Basil: Remove the pot from heat and mix in the grated Pecorino Romano cheese. Taste and adjust seasoning with salt and pepper if necessary. Add the torn basil leaves and gently mix.
- Serve: If the pasta seems dry before serving, add a splash of hot beef stock to loosen the sauce. Serve immediately with extra grated Pecorino Romano on top if desired. Enjoy your creamy beef and shells!
Notes
- This dish is perfect for an easy weeknight meal as it cooks all in one pot, reducing cleanup.
- You can substitute ground chuck with lean ground beef or ground turkey for a lighter option.
- For a spicier kick, increase the amount of crushed red pepper flakes to taste.
- If fresh basil is unavailable, dried basil can be used but add it earlier in the cooking process for more flavor.
- Adding a splash of red wine when cooking the onions can deepen the sauce flavor.
- Use gluten-free pasta if you want to make this dish gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with added stock or cream to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 739 kcal
- Sugar: 9 g
- Sodium: 399 mg
- Fat: 37 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.4 g
- Carbohydrates: 63.7 g
- Fiber: 4.2 g
- Protein: 35.8 g
- Cholesterol: 108 mg
