Ingredients
Pasta
- 8 ounces medium uncooked shells
Meat Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 (14 ounce) can tomato sauce or crushed tomatoes
- 1/3 cup beef broth
- 1/4 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Cook the Pasta: Boil water in a large pot and cook the medium shells according to package directions until al dente. Drain and set aside.
- Sauté Onions: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, allowing them to soften and brown slightly.
- Brown the Beef: Add the ground beef to the skillet with the onions and cook for about 5 minutes, breaking it up with a spoon until evenly browned. Drain excess fat if necessary.
- Add Seasonings and Liquids: Stir in minced garlic and chili powder. Pour in the tomato sauce and beef broth, stirring to combine. Reduce heat to a gentle simmer and cook for 4-5 minutes, letting the sauce reduce slightly without drying out.
- Finish with Cream: Stir in the heavy cream and season with salt and pepper to taste. Warm through briefly to combine flavors.
- Toss and Serve: Mix the creamy beef sauce with the drained pasta shells until well coated. Serve immediately for best flavor.
Notes
- This recipe serves 4-6 people depending on portion sizes.
- Use lean ground beef to reduce excess fat in the sauce.
- Adjust chili powder quantity to your preferred spice level.
- For a lighter option, substitute heavy cream with half-and-half or a dairy alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
