1 pound lean ground beef
1 large yellow onion, chopped
1 garlic clove, minced
2 tablespoons all purpose flour
2 cups low sodium beef broth
1 8 oz can tomato sauce
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 cups pasta shells (can also use elbow pasta)
1/2 cup heavy cream
2 cups shredded cheddar cheese
salt and pepper to taste
Instructions
1. In a large saute pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
2. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
3. Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Cover with lid and saute for 12-15 minutes or until pasta is cooked, stirring occasionally.
5. Add in the cream and cheese and stir until all the cheese is melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef and serve immediately.
Notes
This dish is rich. If you need more liquid for your pasta you can add a little water or beef broth. You could substitute another type of pasta but try to use a similar size for the liquid ratio to work out.
