Simple Weeknight Beef Meal: One-Pot

Instructions:

1. Heat olive oil in a 12 inch deep skillet or Dutch oven over medium high heat. Add the ground beef, breaking it apart with a spatula, and cook without stirring too often until the beef is mahogany colored and crisp. Note: This creates the flavor base.
2. Stir in the diced onion and cook for 3 minutes until translucent and soft. Add the minced garlic, salt, and pepper, stirring for about 60 seconds until fragrant.
3. Pour in the beef broth and heavy cream, scraping the bottom of the pan to release the browned bits. Stir in the smoked paprika and dried oregano. Note: Use the liquid to lift the fond from the pan.
4. Add the dry pasta shells to the pan. Bring the mixture to a gentle boil, then reduce heat to low and cover.
5. Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to a thick glaze. Note: Stirring prevents the pasta from sticking to the bottom.
6. Remove the pan from the heat completely.
7. Fold in the shredded cheddar cheese, stirring gently until completely melted and silky.
8. Stir in the chopped parsley and lemon juice. Note: Adding these at the end keeps the flavor fresh.