Description
One-Pot Creamy Beef and Shells is a comforting and hearty dish featuring browned ground chuck sautéed with onions and garlic, simmered in a creamy tomato sauce with medium shell pasta. Finished with grated Pecorino Romano and fresh basil, this easy-to-make recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Base
- 1 1/2 pounds ground chuck
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 5 cloves garlic, sliced
- 1/2 teaspoon crushed hot red pepper flakes
Tomato and Stock
- 1 28-ounce can plum tomatoes, hand crushed or blender pulsed
- 4 cups low sodium beef stock
Pasta and Dairy
- 1 pound medium shells
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano
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. Cook until the beef is browned and almost cooked through, about 7 minutes. Season with salt and pepper.
- 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 4-5 minutes until softened. Add the sliced garlic and cook for another 2 minutes until lightly golden. Stir in the crushed red pepper flakes and cook for 30 seconds.
- Add tomatoes and stock: Pour in the hand-crushed plum tomatoes and beef stock, and bring the mixture to a boil.
- Simmer and season: Lower the heat to a simmer once boiling. Taste and adjust the seasoning with salt and pepper as needed.
- Cook the pasta: Add the medium shells to the pot. Stir frequently to prevent sticking and cook until pasta is al dente.
- Add cream: About 3 minutes before the pasta finishes cooking, stir in the heavy cream to incorporate it fully. Continue stirring frequently until the pasta reaches perfect al dente texture.
- Finish with cheese and basil: Remove the pot from heat and mix in the grated Pecorino Romano. Taste again and adjust salt and pepper if necessary. Stir 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 with extra grated Pecorino Romano on the side. Enjoy!
Notes
- This dish is great for a quick weeknight meal because it's all prepared in one pot, minimizing cleanup.
- You can substitute ground chuck with ground beef with similar fat content for similar richness.
- If you prefer a spicier dish, increase the crushed red pepper flakes slightly.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Be sure to stir the pasta often during cooking to prevent sticking and ensure even tenderness.
- Fresh basil added at the end adds a bright, fresh flavor contrast to the creamy sauce.
- Use low sodium beef stock to better control the seasoning of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 739 kcal
- Sugar: 9 g
- Sodium: 399 mg
- Fat: 37 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 22.4 g
- Trans Fat: 0 g
- Carbohydrates: 63.7 g
- Fiber: 4.2 g
- Protein: 35.8 g
- Cholesterol: 108 mg
