PASTA SHELLS WITH GROUND BEEF
For 4 people
° 8 ounces medium fop shells
1 teaspoon olive canvas
1 pound ground beef
medium onion, cut into cells
garlic cloves, diced
/ 2 tsp Italian season
2 tsp flour
2 c beef broth
1 can tomato sauce (15 oz)
c heavy cream
Swab & lately base black pepper
6 ounces redundant sharp shredded cheddar rubbish, about11/2 mugs
In large saucepan of boiling interspersed water, cook pasta according to package directions; drain well.
Toast the olive canvas in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 twinkles, making sure to finely hash the beef as it culinarians; Drain the redundant fat. Put aside.
Add the onions to the visage and cook for 2-3 twinkles, stirring constantly, until translucent. Stir in garlic and Italian seasoning until ambrosial, about 1 nanosecond.
Stir in the flour until it turns slightly brown, about 1 nanosecond.
Gradationally add the meat broth and tomato sauce. reached boiling point; Reduce heat and poach, stirring sometimes, until admixture has reduced and thickened slightly, about 6-8 twinkles.
Add pasta, beef, and heavy cream until hotted through, about 1-2 twinkles; Add swab and pepper to taste. Stir rubbish until melted, about 2 twinkles.
Bases it right down.