Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (60g) diced yellow onion
  • 3 cloves (15g) minced garlic
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 2 cups (480ml) beef broth
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 2 cups (200g) medium pasta shells

Instructions:

  1. Heat olive oil over medium-high heat in a large deep skillet or Dutch oven. Add the ground beef, breaking it apart with a spoon, and cook until browned and no pink remains.
  2. Stir in the diced onions and minced garlic, sautéing for 2-3 minutes until onions are translucent.
  3. Pour in beef broth and undrained diced tomatoes. Stir in the dry pasta shells.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover with a lid and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
  5. Remove the skillet from the heat and serve immediately.