Ingredients:
1 lb. ground beef
1 small onion, diced
2 cloves garlic, minced
2 C. beef broth
1 C. heavy cream
1 can (14.5 oz) diced tomatoes
2 C. shell pasta
1 C. shredded cheddar cheese
1 T. olive oil
1 t. dried basil
1 t. dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and minced garlic, cooking until the onion is translucent.
- Add ground beef to the skillet, cooking until browned. Drain any excess fat.
- Stir in beef broth, heavy cream, diced tomatoes, dried basil, and dried oregano.
- Bring the mixture to a simmer.
- Add shell pasta to the skillet, stirring to combine.
- Cover and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened.
- Stir in shredded cheddar cheese until melted and well incorporated.
- Season with salt and pepper to taste.