Ingredients
8ozbacon,chopped
1small yellow onion,chopped
½cupred bell pepper,minced
1cupcarrots,shredded
2garlic cloves,grated
1lblean ground beef
kosher salt,to taste
1tbspsmoked paprika
2tbsptomato paste,preferable double-concentrated
1cantomato,petite, diced
3cupsbeef stock
2cupswhole milk
1lbpasta shells,or short noodles of choice
2cupsgouda cheese,shredded, smoked
2cupscheddar cheese,shredded
fresh parsley,for garnish
Preparation
Add the bacon to a large pot. Turn the heat to medium-high and cook until crisp for 5 to 7 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat in the pot.
Reduce the heat to medium and add the onion to the pot. Cook until softened for 5 to 7 minutes.
Add the red bell pepper, carrots, and garlic. Cook until softened for 2 to 3 minutes more.
Increase the heat to medium-high and add the ground beef to the pan. Break up the beef with a spatula and cook until browned for about 5 minutes. Season with salt.
Add the paprika and tomato paste. Cook until fragrant and the tomato paste turns brick-red in color for 2 to 3 minutes.
Add the diced tomatoes, beef stock, and milk and bring to a low boil.
Once the liquid is boiling, add the pasta shells. Cover and cook for about 10 minutes, stirring occasionally until the noodles are al dente and they have absorbed most of the liquid.
Remove the pot from the heat. Stir in the Gouda and cheddar cheeses until melted.
Fold in the cooked bacon. Garnish with parsley if desired.
Serve immediately. Enjoy!
