Ingredients:

  • 2 lbs lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 16 oz medium pasta shells
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter

Instructions:

  1. Heat olive oil over medium-high heat until shimmering. Add the ground beef in a single layer and sear without stirring for 3-4 minutes until a deep mahogany crust forms. Break the meat into small crumbles and cook until no pink remains; drain excess grease if necessary.
  2. Lower the heat to medium. Stir in the diced onion and sauté for 3 minutes until translucent. Add the minced garlic, smoked paprika, and oregano, stirring constantly for 60 seconds.
  3. Stir in the Worcestershire sauce, beef broth, salt, pepper, and dry pasta shells. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
  4. Turn off the heat. Stir in the butter and heavy cream, then fold in the grated cheese one handful at a time until the sauce is glossy and clinging to the shells.