# Components:
→ Meat
01 - 1 lb ground beef (80/20 recommended)
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta
04 - 8 oz medium pasta shells, uncooked
→ Liquids
05 - 2 cups beef broth
06 - 1 can (14 oz) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk
→ Cheese & Seasonings
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 tsp Italian seasoning
12 - 1/2 tsp paprika
13 - 1/2 tsp salt (or to taste)
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
16 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - In a large deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
02 - Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
03 - Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is submerged in the liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Stir in the heavy cream and milk. Simmer uncovered for 2–3 minutes to thicken slightly.
06 - Add the cheddar and Parmesan cheeses, stirring until melted and the sauce is creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and a sprinkle of red pepper flakes, if desired. Serve hot.
