Description
This One-Pot Creamy Beef and Shells recipe combines ground chuck sautéed with onions and garlic, cooked with medium shells pasta in a rich and creamy tomato sauce, finished with Pecorino Romano cheese and fresh basil. It's a comforting, hearty meal perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Oil
- 1 1/2 pounds ground chuck
- 2 tablespoons extra virgin olive oil
Vegetables and Seasonings
- 1 medium onion, diced
- 5 cloves garlic, sliced
- 1/2 teaspoon crushed hot red pepper flakes
- Salt and pepper to taste
Liquids and Dairy
- 1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
- 4 cups low sodium beef stock
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
Pasta and Herbs
- 1 pound medium shells pasta
- 1/4 cup basil leaves, hand torn
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 as it cooks.
- Sauté Onions and Garlic: Reduce heat to medium, push the beef to the edges of the pot, and add diced onions to the center along with extra olive oil if needed. Sauté the onions for 4 to 5 minutes until softened. Add sliced garlic and cook for another 2 minutes or until lightly golden. Stir in crushed hot red pepper flakes and cook for 30 more seconds.
- Add Tomatoes and Stock: Pour in the hand-crushed plum tomatoes and low sodium beef stock. Bring the mixture to a boil, then reduce heat to a simmer. Season with salt and pepper to taste.
- Cook the Pasta: Add the medium shells pasta to the simmering sauce. Stir frequently to prevent sticking and cook until al dente, approximately 10 to 12 minutes, depending on pasta instructions.
- Incorporate Cream: About 3 minutes before the pasta finishes cooking, add the heavy cream and stir well to combine. Continue cooking and stirring frequently until the pasta reaches perfect al dente texture.
- Finish with Cheese and Basil: Remove the pot from heat. Stir in the grated Pecorino Romano cheese until melted and fully incorporated. Taste and adjust seasoning with salt and pepper if necessary. Add the torn basil leaves and gently fold them in.
- Serve: If the pasta looks dry before serving, add a splash of hot beef stock to loosen the sauce. Serve immediately, topped with extra grated Pecorino Romano if desired. Enjoy!
Notes
- This one-pot recipe is both simple and flavorful, saving time on cleanup while delivering rich, comforting flavors.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free alternative.
- Use freshly grated Pecorino Romano for the best flavor, but Parmesan can be used as a substitute.
- Make sure to stir frequently while cooking the pasta to prevent sticking and uneven cooking.
- Adding a splash of hot stock before serving helps to keep the sauce silky and moist if it thickens too much.
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 g
- Carbohydrates: 63.7 g
- Fiber: 4.2 g
- Protein: 35.8 g
- Cholesterol: 108 mg
