I'm in the middle of my daily bar exam prep.
You don't care and you don't really need to know what I'm doing?
|Maybe I should have actually stirred the pasta while it cooked.|
Go make this and I'll get back to studying.
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp dried basil
1 tsp dried parsley
1 T Worcestershire sauce
2 tsp salt
1 1/2 tsp pepper
1 tsp garlic powder
15 oz. petite diced tomatoes, undrained
1/4 cup flour
4 cups (1 quart) chicken stock
2 cups whole milk
3 cups extra-sharp cheddar cheese, shredded
1/2 cup sour cream
8 oz. (2 cups uncooked) ditalini (or any short-cut pasta), cooked according to package directions
In a large pot, add the beef, carrots, celery and onion. Stir until the beef is browned and crumbled and the veggies are soft. Drain any excess grease.
Return the pot to the stove and add the seasonings and tomatoes. The juice from the tomatoes will deglaze the bottom of the pot. Stir to incorporate and cook for a minute. Add the flour and stir until combined. Stir in the chicken stock and simmer for about 15-20 minutes. Add the whole milk and cheese, stirring until combined. Add the sour cream and ditalini and stir over medium heat until heated through.