Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 12 oz dry medium pasta shells
  • 3 cups low-sodium beef stock
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 cup heavy cream
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Place the 1 lb ground beef in a cold skillet, then turn the heat to medium high. <small>Note: Starting cold allows the fat to render slowly, resulting in better browning.</small>
  2. Once the beef is browned and crispy, add the 150g diced onion. Cook for 5 minutes until the onion is translucent and soft.
  3. Stir in the 3 cloves of minced garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a dark brick red.
  4. Sprinkle in the 1 tsp Italian seasoning, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper. Stir well to coat the meat.
  5. Pour in 3 cups of beef stock. Use your spoon to scrape any browned bits off the bottom.
  6. Add the 12 oz pasta shells. Bring to a boil, then reduce heat to low and cover.
  7. Simmer for 10-12 minutes until the pasta is tender and most liquid is absorbed.
  8. Stir in the 0.5 cup heavy cream. <small>Note: The residual heat will thicken the cream instantly with the pasta starch.</small>
  9. Fold in the 1.5 cups cheddar and 0.25 cup Parmesan. Stir gently until the sauce is glossy and the cheese has completely vanished into it.
  10. Top with 1 tbsp fresh parsley and serve immediately while the sauce is at its peak silkiness.