12 ounces pasta shells, medium
1/2 medium onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 pound ground beef (sirloin)
1 teaspoon dried oregano
1 teaspoon thyme (dried, or a few sprigs tied in a bundle)
1/4 teaspoon each salt and pepper
1 (6-ounce) can tomato paste
1/2 cup beef or chicken broth
1 (15-ounce) can tomato sauce, or 2 (8-ounce) cans if that's what you have
2 cup sharp cheddar cheese, shredded
1/2 cup Parmesan, grated
Heat olive oil in a deep oven-proof skillet or 4- to 6-quart Dutch oven over medium-high heat. Add the onion and sauté onion until translucent.
Add ground beef and brown. Season with oregano, thyme, salt, and pepper. Mix in the tomato paste until combined.
Add the broth, scraping up any brown bits on the bottom of the pan. Stir in tomato sauce. Reduce heat to medium-low and simmer. Season to taste with salt and pepper.
Meanwhile, cook the pasta until just before al dente. Drain and add back to pot. Add pasta to meat sauce and gently stir to combine. Sprinkle with cheese. Broil about 1 to 3 minutes or until cheese starts to bubble and lightly brown.