About this video

• Video Title: One-Pot Creamy Beef and Shells - Easy Back To School Meal
• Channel: Sip and Feast
• Speakers: (None explicitly named in the transcript)
• Duration: 00:14:59

Overview

This video demonstrates how to make a creamy beef and shells dish in a single pot, highlighting it as an easy meal solution for busy back-to-school evenings. The host walks through the ingredients and preparation steps, emphasizing techniques for browning beef, cooking pasta in the sauce, and achieving a creamy consistency. The video also includes a taste test and discussion about optional additions like peas.

Key takeaways

• One-Pot Preparation: The recipe is designed to be cooked entirely in one pot, minimizing cleanup.
• Ingredient Focus: Key ingredients include ground chuck, plum tomatoes, beef stock, shells pasta, cream, and Pecorino Romano cheese.
• Cooking Pasta in Sauce: The pasta is cooked directly in the sauce, absorbing flavor and contributing to the sauce's thickness.
• Customization Encouraged: Viewers are encouraged to adjust seasonings (like red pepper flakes) and add vegetables such as peas or spinach.
• Taste Test and Rating: The dish is taste-tested, receiving a 9 out of 10 rating, with a note that peas significantly enhance the flavor.

Here's a step-by-step recipe based on the transcript:

One-Pot Creamy Beef and Shells

This recipe creates a hearty and creamy pasta dish all in a single pot, perfect for a quick weeknight meal.

Yields: 6-8 servings Prep time: Approximately 15-20 minutes (active cooking time included) Cook time: Approximately 35-40 minutes

Ingredients:

• 1.5 lbs ground chuck (shaped like a football, or broken into smaller pieces)
• 2-3 tablespoons olive oil (plus more as needed)
• 1 medium onion, diced
• 6 cloves garlic, sliced
• 1/2 teaspoon crushed red pepper flakes (or more, to taste)
• Salt, to taste (start with about 1.5 tsp, adjust as needed)
• 1 (28 oz) can plum tomatoes, blended or hand-crushed
• 4 cups low-sodium beef stock
• 1 lb medium shells pasta (e.g., Ziti #50)
• 1 cup heavy cream
• 1/2 cup (approx. 45g) grated Pecorino Romano cheese
• Fresh basil, chopped (for finishing)
• Optional: 1 cup frozen peas

Equipment:

• Large, deep skillet or Dutch oven (non-stick recommended for easier pasta cooking)
• Meat masher (optional)
• Splash guard (optional)

Instructions:

1. Brown the Beef:

   • Heat 2 tablespoons of olive oil in your skillet over medium to medium-high heat.
   • Add the ground chuck and break it up into smaller pieces with a spoon or meat masher. Smash it down to increase surface contact for browning.
   • Brown the beef on all sides until it has good color, about 4-5 minutes per side. Don't overcook it to a crisp, as it will continue to cook later.
   • Note: The video suggests removing the beef if you prefer to brown onions separately, but keeping it in the pan is also an option.

2. Sauté Aromatics:

   • Push the browned beef to the sides of the pan. If the pan seems dry, add a little more olive oil.
   • Add the diced onions to the center of the pan. Season with a pinch of salt.
   • Cook the onions, stirring occasionally, for about 5-6 minutes until they start to soften and gain some color.
   • Push the onions to the side and add the sliced garlic and crushed red pepper flakes to the center. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
   • Stir everything together (beef, onions, garlic, pepper flakes).

3. Build the Sauce Base:

   • Add the blended plum tomatoes to the skillet.
   • Pour in the 4 cups of beef stock.
   • Season generously with salt. The transcript advises using enough salt to make the liquid have about 1-1.5% salinity, as the pasta will cook in it and absorb the flavor. Start with about 1.5 teaspoons and adjust after tasting later.
   • Bring the mixture to a lively simmer.

4. Cook the Pasta:

   • Once simmering, add the shells pasta to the pot. Stir well to ensure all pasta is submerged in the liquid.
   • Reduce the heat to medium-low (or slightly less than medium) to maintain a gentle simmer. The goal is to allow the pasta to cook evenly without the liquid evaporating too quickly.
   • Optional: If adding frozen peas, add them now. If using fresh peas, wait until the last 5-8 minutes of cooking.
   • Stir the pasta frequently (every 30 seconds to 1 minute) to prevent sticking, especially if not using a non-stick pan.
   • Cook for approximately 15-20 minutes, or until the pasta is al dente (tender but still firm to the bite). The liquid will thicken as the pasta releases starch. If the liquid absorbs too quickly before the pasta is cooked, add more hot beef stock (about 1/2 cup at a time) as needed.

5. Finish the Dish:

   • Once the pasta is al dente, remove the skillet from the heat.
   • Stir in the heavy cream until combined. The sauce will turn a lighter pinkish-orange color.
   • Add the grated Pecorino Romano cheese and stir until it's melted and incorporated. The cheese will help thicken the sauce further.
   • Stir in the chopped fresh basil.
   • Taste the dish and adjust salt and pepper flakes if necessary.

6. Serve:

   • Serve immediately. The dish is very filling. Garnish with extra Pecorino Romano cheese and basil if desired.

Tips from the Video:

• Tomatoes: You can blend canned plum tomatoes, pulse them, or hand-crush them.
• Pasta: Medium shells work well, but other similar-sized pasta shapes can be used. Avoid very large shells meant for stuffing.
• Liquid: If your sauce becomes too thick, add a splash of hot beef stock. If it's too thin, let it simmer a bit longer (though the cheese helps tighten it).
• Basil: Adding fresh basil at the end is recommended to add brightness and cut through the richness of the sauce.
• Leftovers: The dish is reported to be even better the next day.