Description
This One-Pot Creamy Beef and Shells recipe combines tender ground chuck, sautéed onions and garlic, hand-crushed tomatoes, and medium shell pasta cooked in savory beef stock. Finished with heavy cream, Pecorino Romano, and fresh basil, it delivers a rich and comforting creamy pasta dish that’s perfect for a hearty family dinner. The entire meal comes together in one pot, making it a simple yet satisfying recipe that balances robust beef flavors with a silky sauce.
Ingredients
Meat and Oils
- 1 1/2 pounds (680g) ground chuck
- 2 tablespoons (30ml) extra virgin olive oil
Vegetables and Aromatics
- 1 medium onion (diced)
- 5 cloves garlic (sliced)
- 1/2 teaspoon crushed hot red pepper flakes
- 1/4 cup basil leaves (hand torn)
Pantry
- 1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
- 4 cups (1L) low sodium beef stock
- 1 pound (454g) medium shells pasta
- 1 cup (240ml) heavy cream
- 1/2 cup (45g) grated Pecorino Romano
- Salt and pepper (to taste)
Instructions
- Brown the Beef: Heat a very large pan or Dutch oven over medium-high heat and add the olive oil and ground chuck. Brown the beef until it’s almost cooked through, about 7 minutes. Season with salt and pepper to taste.
- Sauté Onions and Garlic: Reduce the heat to medium. Push the beef to the sides of the pot and add the diced onions in the center along with a couple tablespoons of olive oil if needed. Sauté the onions for 4-5 minutes until softened. Add the sliced garlic and cook for another 2 minutes or until lightly golden. Stir in the crushed hot red pepper flakes and cook for an additional 30 seconds to release their flavor.
- Add Tomatoes and Stock: Pour in the hand-crushed plum tomatoes and the low sodium beef stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Taste and season with salt and pepper as needed.
- Cook the Pasta: Add the medium shells pasta to the pot. Cook the pasta stirring frequently to prevent sticking until it reaches al dente texture, following the package timing but usually about 9-12 minutes.
- Incorporate the Cream: About 3 minutes before the pasta finishes cooking, stir in the heavy cream thoroughly to create a rich, creamy sauce. Continue cooking and stirring frequently until the pasta is perfectly al dente and the sauce is well combined.
- Finish with Cheese and Basil: Remove the pot from heat and mix in the grated Pecorino Romano cheese. Taste and adjust seasoning with salt and pepper if needed. Finally, fold in the fresh torn basil leaves for a pop of herbal freshness.
- Serve: If the pasta has thickened too much before serving, loosen it with a splash of hot beef stock. Serve immediately, optionally garnished with extra grated Pecorino cheese. Enjoy your creamy, comforting one-pot meal!
Notes
- Using a very large pan or Dutch oven helps to evenly cook the ingredients and allows enough space for the pasta to cook properly.
- Hand crushing the plum tomatoes or briefly pulsing them in a blender helps create a nice chunky texture in the sauce.
- Stirring frequently when cooking the pasta prevents it from sticking and ensures even cooking in the sauce.
- Adjust the amount of red pepper flakes to your preferred heat level.
- Fresh basil added at the end enhances the aroma and flavor without being overpowering.
- For a lighter version, substitute half-and-half for heavy cream or reduce the amount used.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American