° 8 ounces pasta shells
° 1 tsp of olive oil
° 1 pound ground beef
° 1/2 sweet onion, diced
° 2 garlic cloves
° 1 1/2 tsp Italian seasoning
° 2 tablespoons flour
° 2 cups beef broth
° 1 can tomato sauce (15 oz)
° 3/4 cup cream
° kosher salt & freshly black pepper
° 6 oz grated extra-sharp cheddar cheese, about 1 1/2 c
In a large pot of salted boiling water, cook pasta according to package directions; drain well.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef well as it cooks; drain excess fat. Put aside.
Add the onion to the skillet and cook for about 2-3 minutes, stirring frequently, until translucent. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute.
Gradually stir in beef broth and tomato sauce. Bring to boil; reduce heat and simmer, stirring occasionally, until mixture is reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; Season with salt and pepper to taste. Stir in cheese until melted, about 2 minutes.