Perhaps it’s because, as a kid, I found great comfort in a can
of SpaghettiOs, that I find pasta and red sauce to continue to be comforting
today. When I spotted this recipe, it had “comfort” written all over it, so I
had to make a big batch for me, the freezer, and dad. In the doing, I changed
this up a bit. When I make any kind of red sauce, I have to add red wine. I
also swapped out the elbow pasta for orecchiette. This wonderful shell-shaped
noodle is perfect for holding luscious scoops of richly flavored pasta sauce.
With these changes, I loved it! It’s soothing, warming, and intensely satisfying.
I think this is going to be my “go to” comfort dish this winter.
Creamy Beef and Shells
Adapted from DamnDelicious
8 oz. orecchiette
1 tablespoon olive oil
1 pound ground chuck
1 large Melissa’s shallot, minced
2 cloves garlic, minced
½ tablespoon Italian seasoning
2 tablespoons flour
1½ cups beef stock
½ cup dry red wine
1 15-oz. can tomato sauce
¾ cup heavy cream
Salt and freshly ground black pepper, to taste
1½ c. shredded extra sharp cheddar
Adapted from DamnDelicious
8 oz. orecchiette
1 tablespoon olive oil
1 pound ground chuck
1 large Melissa’s shallot, minced
2 cloves garlic, minced
½ tablespoon Italian seasoning
2 tablespoons flour
1½ cups beef stock
½ cup dry red wine
1 15-oz. can tomato sauce
¾ cup heavy cream
Salt and freshly ground black pepper, to taste
1½ c. shredded extra sharp cheddar
In a large pot cook pasta according to package directions; drain.
Heat olive oil in a large skillet over medium high heat. Add ground chuck and cook until browned, 3 to 5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
In same skillet add onion and cook, stirring frequently, until translucent, 2 to 3 minutes. Stir in garlic and Italian seasoning until fragrant, about one minute.
Whisk in flour until lightly browned, about one minute. Gradually whisk in beef stock, wine, and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, 6 to 8 minutes.
Combine pasta, beef, and heavy cream until heated through, 1 to 2 minutes, season with salt and pepper, to taste. Stir in cheese until melted, about two minutes. Serve immediately.
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This looks so good Patti and reminds me of my own "goulash" ...Yes, I love the red sauced days of spaghetti-o's and Franco American Spaghetti...too.
ReplyDeleteKari@meandmycaptain
Man, that looks good! Butter me up some garlicky bread to nab all the sauce...you have me licking my computer screen!
ReplyDeleteI can't wait to make this...it will be awhile as I just had teeth pulled and an upper plate put in, Everything is sore..but, it will get better.
ReplyDeleteOur home fellowship meets every Sunday in different houses. We all bring something to go along with the menu..every now and then, we all do a casserole ...this will be the one I take. xoxo
This looks sooooo good, Pattie, and I have a bag of orecchiette in my pantry. I can't wait to make this.
ReplyDeleteI love orrichete- but this combo of beef stock with them is one I've never done- it's sort of a tomatoey stroganoff idea- love it and the comfort-food part of this dish!
ReplyDeleteThat sauce sounds to die for! LOVE that it has red wine in it. Such a delicious Fall recipe. Thank you so much for sharing with us at the Whimsical Wednesdays Link Party! Have a great week!
ReplyDelete