# What You Need:
→ Meat
01 - 1 pound ground beef, 80/20 fat ratio recommended
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Pasta
04 - 8 ounces medium pasta shells, uncooked
→ Liquids
05 - 2 cups beef broth
06 - 1 can (14 ounces) 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 teaspoon Italian seasoning
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Cook the ground beef in a large, deep skillet or Dutch oven over medium-high heat. Break up the meat with a spoon and cook until browned and cooked through. Drain excess fat if necessary.
02 - Add the chopped onion to the beef and cook for 2 to 3 minutes until softened. 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 well to combine, ensuring the pasta is fully submerged in the liquid.
04 - Bring the mixture to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12 to 14 minutes. Stir occasionally to prevent sticking. Cook until the pasta is al dente and most of the liquid is absorbed.
05 - Stir in the heavy cream and whole milk. Simmer uncovered for 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Add the shredded cheddar and grated Parmesan cheese. Stir continuously until the cheese is completely melted and the sauce becomes creamy and smooth. Adjust seasoning if needed.
07 - Remove from heat. Garnish with chopped fresh parsley and crushed red pepper flakes if desired. Serve immediately while hot.
