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Recipe details are AI-generated from the video and may contain errors — for reference only.
Melt 1 tbsp butter in a large skillet over medium heat, moving it around until it is fully melted and coating the skillet.
local_fire_departmentmedium heat for 30 secondsWatch out
Do not leave the butter unattended or use excessive heat, otherwise it will brown and burn quickly.
Add 450g ground beef to the skillet and fry for about 4 minutes, stirring occasionally and breaking it apart with a wooden spoon until browned.
local_fire_departmentmedium-high heat, about 4 minutesWatch out
Break up the ground beef thoroughly at the start, otherwise large lumps will cook unevenly.
Finely chop 1/2 of a large onion.
Watch out
Keep fingertips curled inward while cutting, otherwise you risk slicing your fingers.
Add the finely chopped onion into the skillet with browned beef, stir well and cook for 1 minute until softened.
local_fire_departmentmedium heat for 1 minuteWatch out
Stir frequently so onions mix evenly with the beef instead of scorching at the bottom.
Slice 2 garlic cloves directly into the pan, add 1 tsp butter, and fry for 30 seconds until fragrant.
local_fire_departmentmedium heat for 30 secondsWatch out
Do not fry garlic for too long, otherwise it turns bitter quickly.
Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp Italian herbs, and 1/2 tsp red pepper flakes, stirring well to combine.
local_fire_departmentmedium heat for 30 secondsWatch out
Adjust red pepper flakes to taste, otherwise the sauce might be too spicy for children.
Pour in 820 ml chicken stock, bring to a boil, then add 250g penne pasta. Simmer for 10 minutes until pasta is cooked al dente and stock is mostly absorbed.
local_fire_departmentmedium heat for 10 minutesWatch out
Stir the pasta occasionally while simmering, otherwise it will stick to the bottom of the pan.
Pour in 240 ml heavy cream, stir well, and let it simmer for 1 minute until a rich, silky sauce coats the pasta.
local_fire_departmentlow heat for 1 minuteWatch out
Keep heat low after adding cream so the sauce doesn't curdle.
Turn off the heat, sprinkle 100g grated mozzarella cheese evenly over the top, cover with a lid for 1 minute to allow the cheese to melt.
local_fire_departmentoff heat, 1 minute restWatch out
Turn off the stove completely before covering, otherwise the bottom may burn.
Finely chop 15g fresh parsley, uncover the pan, sprinkle parsley over melted cheese, and dish up recipe #1.
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Handle the hot pan with pot holders to avoid burns.
Finely chop the remaining 1/2 onion for recipe #2.
Heat 2 tbsp olive oil in a pan over medium-high heat, add the chopped onion and cook for 4-5 minutes until translucent.
local_fire_departmentmedium-high heat, 4-5 minutesWatch out
Keep heat at medium-high so onions caramelize slightly without burning.
Press 2 cloves garlic into the pan using a garlic press and stir continuously for 30 seconds.
local_fire_departmentmedium-high heat for 30 secondsWatch out
Stir minced garlic constantly so it doesn't scorch.
Add 450g extra lean ground beef, break it apart, and cook for 8 minutes until browned. Spoon out excess fat if necessary.
local_fire_departmentmedium heat for 8 minutesWatch out
Carefully drain excess hot grease using a spoon to prevent splashing.
Boil a pot of water, add 1 tsp salt, 1 tbsp olive oil, and 220g conchiglie pasta. Cook al dente according to package instructions, then drain.
local_fire_departmenthigh heat for 8-10 minutesWatch out
Be cautious when pouring hot water and pasta into a strainer to avoid steam burns.
Add 1 tbsp tomato paste, 1/2 tsp Dijon mustard, 1/4 tsp Italian seasoning, and 450g tomato sauce to the cooked beef. Stir and simmer for 4-5 minutes until sauce thickens.
local_fire_departmentmedium-low heat, 4-5 minutesWatch out
Stir tomato sauce frequently to prevent spitting and splattering on skin.
Pour 120 ml heavy cream into the tomato beef sauce, stir to integrate, and simmer for another 3 minutes until warm and reduced.
local_fire_departmentmedium-low heat for 3 minutesWatch out
Keep the flame low so the cream doesn't separate in the acidic tomato sauce.
Finely slice 10g fresh basil leaves.
Add the drained shell pasta and chopped fresh basil into the creamy tomato meat sauce, stirring until pasta is thoroughly coated.
local_fire_departmentlow heat for 1 minuteWatch out
Toss gently so the delicate pasta shells don't break apart.
Plate the creamy tomato beef shell pasta, grate 30g Parmigiano-Reggiano cheese over the top, garnish with a basil leaf, and serve.
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