Step 1: Heat a large, deep pot or Dutch oven over medium heat. Pour in the olive oil and allow it to heat until it shimmers slightly. Once hot, toss in the finely chopped onion and cook for 2-3 minutes, stirring occasionally until the onions become translucent and slightly soft. Introduce the minced garlic and continue to sauté for another 30 seconds until fragrant, being careful not to burn the garlic.

Step 2: Add the ground beef to the pot, breaking it apart with a wooden spoon or spatula into small, bite-sized crumbles. Cook the beef for 5-7 minutes until it’s no longer pink and has developed a nice brown color throughout. If your beef releases excessive fat, you can tilt the pot slightly and spoon off some of the fat, leaving about 1-2 tablespoons for flavor.

Step 3: Season the beef mixture with the Italian seasoning, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed throughout the meat. Allow the seasoned beef to cook for an additional minute to toast the herbs slightly, which will enhance their flavor and aroma.

Step 4: Pour in the beef broth and heavy cream, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits (fond) contain concentrated flavor that will enrich your sauce. Bring the mixture to a gentle boil, which should take about 2-3 minutes.

Step 5: Once the liquid is gently boiling, add the uncooked shell pasta to the pot. Stir well to ensure all pasta pieces are submerged in the liquid. Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the mixture to simmer for 12-15 minutes. Stir the pasta every 3-4 minutes to prevent it from sticking to the bottom of the pot.