1 ½ Lbs.Of fresh extra lean ground beef.
1 Tbsp.Of olive oil.
A medium yellow onion; chopped.
2 Tbsp.Of chopped garlic.
1 Tsp.Of sea salt.
½ Tsp.Of ground black pepper.
2 Cups.Of marinara or pasta sauce.
2 Cups.Of water.
2 Cups.Of medium shells uncooked.
2 Tbsp.Of Italian seasoning mix.
1 Cup.Of heavy cream.
½ Cup.Of shredded Parmesan cheese.
Cook the onions in olive oil over medium heat in a large saucepan or skillet until they are translucent and tender. Cook the ground beef until it has a browned appearance. Add the garlic that has been chopped, and then season it to taste with salt and pepper.
Mix the tomato sauce, the pasta, and the water together. After having been covered and having been brought to a boil, the lid should be removed and the pasta should be cooked for about ten minutes, or until it begins to soften.
After stirring in the cream, add the Italian spice, then decrease the heat to medium-low.
Continue to cook the sauce over moderate heat until it starts to thicken. After adding the Parmesan cheese, pass the dish to the table.