CREAMY BEEF AND SHELLS

16 OUNCES MEDIUM PASTA SHELLS

1 TSP OF SALT (FOR SALTED PASTA WATER)

1 TABLESPOON OF OLIVE OIL

1 LB OF GROUND BEEF

1/2 MEDIUM SWEET ONION, DICED

1 TBSP MINCED GARLIC 

1 1/2 TSP ITALIAN SEASONING

2 TBSP ALL PURPOSE FLOUR

2 CUPS BEEF STOCK

1 CAN TOMATO SAUCE (15 OZ.)

3/4 CUP HEAVY CREAM

SALT AND PEPPER TO TASTE

6 OZ. SHREDED EXTRA SHARP CHEDDAR CHEESE (1 1/2 CUPS)

PUT A LARGE POT OF WATER ONTO BOIL, ADD 1 TSP OF SALT, COOK 16 OZ. OF PASTA AS DIRECTED ON PACKAGE; DRAIN AND SET ASIDE

IN A SEPARATE POT LARGE ENOUGH FOR BOTH THE 1 LB OF BEEF AND PASTA TO FIT- PLACE 1 LB OF GROUND BEEF AND 1 TBSP OF OLIVE OIL IN POT- HEAT OVER MEDIUM HEAT AND CRUMBLE THE BEEF AS IT COOKS, SET ASIDE IN A SEPARATE BOWL

IN THE SAME POT YOU JUST COOKED THE 1 LB BEEF IN, PLACE THE 1/2 MEDIUM DICED SWEET ONION IN THE POT AND COOK DOWN ABOUT 3 MINUTES. THROW IN 1 TBSP MINCED GARLIC AND 1 1/2 TSP ITALIAN SEASONING AND MIX; ADD 2 TBSP OF FLOUR TO THIS POT AND STIR FOR 1 MINUTE; STIR IN 2 CUPS BEEF STOCK TO THIS MIXTURE THEN 15 OZ. TOMATO SAUCE FOR ABOUT 7 MINUTES; STIR IN PASTA, BEEF AND 3/4 CUP HEAVY CREAM FOR 2 MINUTES; ADD SALT AND PEPPER TO TASTE; STIR IN THE 6 OZ. OF SHREDDED CHEESE UNTIL MELTED

SERVE BY ITSELF OR ADD A VEGGIE AND PIECE OF GARLIC BREAD FOR FUNSIES!