Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for about 7-10 minutes. Do not stir it constantly; allow it to sit for a minute or two at a time to develop a deep brown crust. This is crucial for flavor!

Sauté the Aromatics: Once the beef is browned, add the chopped onion and 1 teaspoon of the kosher salt. Cook for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic, the remaining ½ teaspoon of salt, black pepper, smoked paprika, dried oregano, and optional red pepper flakes. Cook for 1 more minute, stirring constantly, until the garlic and spices are fragrant.

Deglaze and Build the Sauce: Pour in the tomato sauce and beef broth. Bring the mixture to a simmer, using your spoon to scrape up any browned bits from the bottom of the pot.

Simmer the Shells: Stir in the uncooked pasta shells, making sure they are mostly submerged in the liquid. Bring the pot back to a gentle simmer. Reduce the heat to medium-low, cover the pot, and cook for 12-15 minutes, stirring once or twice to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed.

The Creamy Finish: Remove the pot from the heat. This is an important step. Stir in the heavy cream until it’s fully incorporated.

Melt the Cheese: Add the shredded cheddar cheese to the pot in handfuls, stirring gently after each addition until the cheese is melted and the sauce is smooth and velvety. Do not return the pot to the heat, as this can cause the cheese sauce to become greasy or separate.

Rest and Serve: Let the pasta sit for 5 minutes. The sauce will continue to thicken as it cools slightly. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.