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| Servings: 4 portions


Ek het ander pasta gebruik, nie dieselfde as in die resep nie, maar dit is een van die lekkerste wat ek in ‘n lank tyd geproe het en verskriklik maklik.

  • 230 g  medium pasta shells
  • 1 tablespoon olive oil
  • 450 – 500 g ground beef
  • ½ medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 425 g can tomato sauce
  • ¾ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup  shredded extra-sharp Cheddar cheese

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 ground beef and cook until browned, about 3 – 5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Add onion, and cook, stirring frequently, until translucent, about 2 – 3 minutes.
Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef 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.
Serve immediately.

Photo: Benita Rodrigues

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