Creamy Beef and Shells

Adapted from DamnDelicious

8 oz. orecchiette
1 tablespoon olive oil
1 pound ground chuck
1 large Melissa’s shallot, minced
2 cloves garlic, minced
½ tablespoon Italian seasoning
2 tablespoons flour
1½ cups beef stock
½ cup dry red wine
1 15-oz. can tomato sauce
¾ cup heavy cream
Salt and freshly ground black pepper, to taste
1½ c. shredded extra sharp cheddar

In a large pot cook pasta according to package directions; drain.

Heat olive oil in a large skillet over medium high heat. Add ground chuck and cook until browned, 3 to 5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.

In same skillet add onion and cook, stirring frequently, until translucent, 2 to 3 minutes. Stir in garlic and Italian seasoning until fragrant, about one minute.

Whisk in flour until lightly browned, about one minute. Gradually whisk in beef stock, wine, and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, 6 to 8 minutes.

Combine pasta, beef, and heavy cream until heated through, 1 to 2 minutes, season with salt and pepper, to taste. Stir in cheese until melted, about two minutes. Serve immediately.