Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 12 oz medium pasta shells
  • 3 cups low sodium beef bone broth
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, freshly grated
  • Salt to taste
  • Cracked black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat oil in a large deep-sided skillet over medium-high heat. Add the ground beef in a single layer and let sit undisturbed for 3-4 minutes until a dark, crispy crust forms. Break into large chunks and add the diced onions.
  2. Sauté the onions with the beef until translucent. Stir in the minced garlic, tomato paste, smoked paprika, and Dijon mustard. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a brick-red color.
  3. Pour in the beef bone broth and Worcestershire sauce, scraping the bottom of the pan to deglaze the fond. Add the dry pasta shells. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes until pasta is tender and most liquid is absorbed.
  4. Turn off the heat. Stir in the heavy cream and grated cheddar cheese until the sauce is glossy and the cheese is fully melted. Season with salt and black pepper. Garnish with fresh parsley before serving.