Here’s another great versatile pasta dish I adapted from a recipe a friend gave me. It works well with beef, chicken or, if you prefer, tinned tuna (well drained).

Ingredients:

• 8 ounces pasta shells
• 1 tbsp olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 tsp Oregano
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Method:

1. In a large pot of boiling water, cook pasta according to package instructions; drain well.
2. 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.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. 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.
6. 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.
7. Serve immediately.

Serves: 4 — 6