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Boil the Pasta: Start by boiling 8 ounces of medium pasta shells in salted water until they’re al dente, about 8-10 minutes. Drain them and then set aside.
Prepare the meat: Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in ½ small yellow onion, finely diced, and cook until it’s golden brown, which takes around 3 minutes. Then add 1 pound of ground beef and cook till it’s browned.
Season and Flavor: Add 2 minced garlic cloves and 1 teaspoon of Italian seasoning to the skillet. Give it a minute to cook until it smells amazing.
Combine Sauce Ingredients: Throw in 1 tablespoon of tomato paste, a 15-ounce can of tomato sauce, and 2 cups of beef stock into the skillet. Let it simmer and cook down for 6–8 minutes until it gets a bit thicker.
Add Creamy Elements: Turn the heat down, then slowly mix in ½ cup of heavy cream. Wait for the sauce to warm up before you blend in 1 ½ cups of grated cheddar cheese until it’s melted and smooth.
Mix with Pasta: Put the drained pasta into the creamy beef sauce, stirring until everything is nicely coated. Let it sit for 5-10 minutes to thicken up and combine flavors.
Serve and Enjoy: Dish it up warm, and let everyone top it with more cheese or parsley if they like.