Ingredients
For 4 individuals: ° 8 ounces of medium macaroni shells ° 1 tablespoon of olive oil ° 1 pound of ground beef °1/2 of a medium onion, diced ° 2 cloves of garlic, minced ° 1/2 teaspoon of Italian seasoning ° 2 teaspoons of flour ° 2 cups of beef broth °1 can of tomato sauce (15 oz) ° 3/4 cup of heavy cream °salt & freshly ground black pepper °6 ounces of extra sharp cheddar cheese, shredded, approximately 1 1/2 cups
Directions
Step 1: In a large saucepan, bring salted water to a boil and cook the pasta according to the instructions on the package; drain thoroughly.
Step 2: Heat the olive oil in a sizable skillet over medium-high heat. Add the ground beef and cook until it browns, roughly 3-5 minutes, ensuring the beef is finely minced as it cooks; Drain any excess fat. Set aside.
Step 3: In the same skillet, add the diced onions and cook for 2-3 minutes, stirring frequently, until they become translucent. Incorporate the minced garlic and Italian seasoning, cooking until aromatic, about 1 minute.
Step 4: Sprinkle the flour into the skillet, stirring until it takes on a slightly golden hue, approximately 1 minute.
Step 5: Gradually pour in the beef broth and tomato sauce. Bring the mixture to a boil; Reduce the heat and simmer, stirring occasionally, until the mixture reduces and thickens slightly, roughly 6-8 minutes.
Step 6: Combine the cooked pasta, browned beef, and heavy cream until thoroughly warmed, about 1-2 minutes; Season with salt and pepper to taste. Stir in the shredded cheese until melted, approximately 2 minutes.
Step 7: Serve promptly.
