Description
A refined weeknight dish featuring tender ground beef and al dente pasta shells in a silky, herb-laced cream sauce.
Ingredients
Scale
- 12 oz pasta shells, cooked to al dente
- 1 lb ground beef (80/20)
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef stock (low-sodium preferred)
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus extra for serving
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- Zest of 1 lemon (optional)
- 2 tbsp chopped fresh parsley
- Cracked red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook shells to al dente. Reserve 1 cup pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the ground beef in an even layer and sear until browned, then break apart.
- Remove excess fat, leaving about 1 tablespoon. Add butter and once it foams, stir in the onion and cook until translucent, about 3–4 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and toast for 1 minute.
- Deglaze with a splash of beef stock, then add the remaining stock and Dijon mustard. Simmer until slightly reduced, about 3–5 minutes.
- Reduce heat to low, stir in heavy cream and Parmesan until silky. Season with salt, pepper, and lemon zest.
- Fold the shells into the sauce with beef, adding reserved pasta water until desired consistency is reached. Finish with parsley and extra black pepper.
Notes
Use room temperature butter for even melting. Reserve pasta water for a glossy sauce. Serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg