CREAMY BEEF & SHELLS: A ONE POT WINTER WONDER

1. Start with the Flavor Base: Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Once it’s shimmering, toss in your diced onion and shallot, chili flakes, paprika, italian seasoning, salt and pepper. Sauté until the onions are soft and fragrant for a few minutes. Now, add in your minced garlic and cook for one more minute.
2. Add your ground beef to the pan, season generously with salt, pepper, and paprika, and break it up with a wooden spoon. Cook until it’s no longer pink and nicely browned.
3. Add in 2 tablespoons of tomato paste, stir together and let it cook for 3 minutes.
4. Pour in the beef broth and cream. Bring the mixture to a gentle boil and take a moment to appreciate how good your kitchen smells.
5. Once lightly boiling, reduce the heat to low, then pour in your uncooked shells. Stir well to coat every piece in the creamy, beefy goodness. Let it simmer uncovered for around 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
6. Sprinkle in the shredded cheese and stir until it’s melted and gooey. Give it a taste and adjust the seasoning if needed.
7. Top with extra cheese and fresh chives for a pop of color.