Ingredients:

  • 1 lb lean ground beef (90/10 ratio)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 8 oz tomato sauce, plain
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 3 cups low sodium beef broth
  • 1 tsp smoked paprika
  • 12 oz dry medium shells pasta
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup dill pickles, finely diced
  • 2 tbsp heavy cream

Instructions:

  1. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, spreading it into a flat disc. Sear untouched for 3 minutes until a mahogany-colored crust forms.
  2. Break the beef apart with a stiff spatula. Add the diced onions and sauté until translucent. Stir in the minced garlic for the final 30 seconds until fragrant.
  3. Whisk in the tomato sauce, yellow mustard, Worcestershire sauce, beef broth, and smoked paprika. Scrape the bottom of the pan to release the flavorful browned bits (fond).
  4. Add the dry pasta shells to the liquid. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until pasta is al dente and most liquid is absorbed.
  5. Remove from heat. Stir in the shredded cheddar cheese, heavy cream, and diced pickles until the cheese is fully melted and the sauce is glossy and emulsified.