# What you need:
→ Meat
01 - 1 lb ground beef, 80/20 blend recommended
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta
04 - 8 oz medium pasta shells, uncooked
→ Liquids
05 - 2 cups beef broth
06 - 1 can (14 oz) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk
→ Cheese & Seasonings
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 tsp Italian seasoning
12 - 1/2 tsp paprika
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes, optional
→ Garnish
16 - 2 tbsp chopped fresh parsley, optional
# How to make it:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and completely cooked through. Drain excess fat if necessary.
02 - Add the chopped onion to the beef and cook for 2-3 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir thoroughly to combine, ensuring the pasta is fully submerged in the liquid.
04 - Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-14 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
05 - Pour in the heavy cream and whole milk, stirring to incorporate. Simmer uncovered for 2-3 minutes until the sauce thickens slightly.
06 - Add the shredded cheddar and grated Parmesan cheeses. Stir continuously until completely melted and the sauce becomes creamy and smooth. Adjust seasoning if needed.
07 - Remove from heat immediately. Garnish with chopped fresh parsley and crushed red pepper flakes if desired. Serve hot while the cheese is melted and gooey.
