Ingredients
8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
2 teaspoons Italian seasoning
2 tablespoons arrowroot powder
1/2 cup beef/chicken/vegetable stock
1 can tomato sauce
1/2 cup whole milk
1 dash Kosher salt and freshly ground black pepper
1/2 cup shredded extra-sharp cheddar cheese
Preparation
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Whisk in arrowroot powder until lightly thickened, about 1 minute.
Gradually whisk in stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
