The Meat. While pasta is cooking, in a deep frying pan, heat olive oil. Add the ground beef and sausage and break it up with a spatula. Cook until broken up and beef is browned. About 10 minutes. Drain the fat if you want, or leave it for more flavor. Add the onions, 2 cloves garlic, Italian seasoning, salt and pepper to taste. Reduce heat to medium-low and cook 8 to 10 minutes or until wine is evaporated, using spoon to break beef into small bits as it cooks. Add tomato paste, bay leaf and thyme and cook 5 minutes or until tomato paste is slightly browned, continuing to break beef up as it cooks. Stir in water, milk, and a pinch of salt. Ingredients. 8 ounces medium pasta shells. 1 tablespoon olive oil. 1 pound 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. 1 (15-ounce) can tomato sauce. ¾ cup heavy cream. Remove ground beef from heat; Drain pasta; Add pasta to ground beef and cream cheese mixture and stir until combined. Stir in 1 cup of cheese and mix until combined. Top taco pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 5-10 minutes, or until cheese is perfectly melted. Saute onions in some olive oil until soft. Add garlic and saute for another 30 seconds. Add flour, cook and stir for about 1 minute. Pour in the beef broth and tomato sauce and bring to a boil. Season with paprika, Dijon mustard and salt and pepper to taste. Reduce heat to medium and add in heavy cream. Step 4: Make the sauce. Sprinkle the flour over the peppers and onions and cook for about 1 minute to cook off the raw flour taste. Stir in the broth and half and half, followed by the beef bouillon, Worcestershire, Dijon, and all seasonings. Simmer the sauce for a few minutes, just until thickened. Stir in the seasonings. Add the sauce, the pasta and the chicken broth. Stir well and bring to a gentle boil. Place the lid on and reduce to a simmer. Cook for approximately 20 minutes or until pasta is al dente. Stir in the Boursin cheese until it is completely melted. Salt and pepper to taste IF NEEDED. Instructions. In a large pan add the olive oil, butter and garlic, cook on low-medium heat 1 minute, add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen. Black truffle paste, available year-round, melts beautifully into the buttery sauce for this dish, but Preheat oven to 350°F. Lightly coat a 9×13 baking dish with non stick spray. Set aside. Meat Sauce: Add the olive oil to a large skillet over medium heat.Add in the onions and cook for 3-4 minutes until beginning to soften. E8D34q.