Cold nights are perfect for this super easy and hearty pasta and beef recipe. We used our versatile Classic Red but any of our classic flavors work for this dish. Serve with a side salad and you’ve got a satisfying meal in no time.
1 lbs ground beef. (I like 85 - 90% lean)
1 small yellow onion, diced
2 cloves garlic, minced
1 tbs Worcestershire sauce
1 pinch red pepper flakes (optional)
1 cup beef broth
1 jar Classic Red
½ cup half & half
1 ½ c cheddar cheese, shredded
½ lbs shells pasta (uncooked)
Chopped scallions or fresh parsley to garnish
Prepare a pot with cold water for the pasta. Begin to heat the water over medium heat.
In a large skillet, cook the ground beef over medium heat. Stir throughout to break up the pieces. About halfway through, add the onions and cook until soft. Drain any grease from the pan.
Add the minced garlic and cook for another minute. Add the Worcestershire sauce and pepper flakes if using and cook for another minute. Add the beef broth and mix well to incorporate all of the flavors.
Add 1 jar of Classic Red Tomato Sauce and simmer. Meanwhile, cook the pasta according to the package directions. I like to add a pinch of kosher salt before adding the pasta to cook.
Lower the heat under the beef and stir in heavy cream. Then, remove from the heat and add the shredded cheese. Toss in the drained pasta and stir well to combine all the flavors. The sauce should be creamy but not soupy. Garnish with fresh parsley or chopped scallions and serve.
This vegan dish makes the perfect summer supper. You can serve it with a salad or a hearty grain like farro (or both). The blend of flavors in this simple plant-based entree will make your tastebuds happy!