8 ounces medium pasta shells


1 tablespoon olive oil


1 pound ground beef


1/2 medium sweet onion, diced


2 cloves garlic, minced


1 1/2 teaspoons Italian seasoning


2 tablespoons all-purpose flour


2 cups beef stock


1 (15-ounce) can tomato sauce


3/4 cup heavy cream


Kosher salt and freshly ground black pepper, to taste


6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups




In a large pot of boiling salted water, cook pasta according to package instructions; drain well.


Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.


Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.


Whisk in flour until lightly browned, about 1 minute.


Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.


Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.


Serve immediately.






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