Olla-Podrida: Creamy Beef and Shells

Monday, September 24, 2018

Creamy Beef and Shells

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

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.