Description
This one pot creamy tomato beef pasta is a delicious and hearty meal perfect for a quick weeknight dinner. Ground beef simmers with garlic, onion, and Italian herbs in a rich tomato sauce, combined with pasta cooked directly in the sauce for an easy, flavorful dish finished with heavy cream and Parmesan cheese for a creamy, comforting finish.
Ingredients
Scale
Main Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g (1 lb) beef mince (ground beef)
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 400g (14 oz) can crushed tomatoes or tomato passata
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp cooking salt or kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) low sodium chicken stock or broth
- 350g (12 oz) short pasta such as fusilli, penne, or elbow macaroni
- 3/4 cups thickened (heavy) cream
- Parmesan cheese, finely grated, for serving
- Parsley, finely chopped, optional for garnish
Instructions
- Sauté: Heat olive oil over high heat in a large heavy-based pot. Add the finely minced garlic and chopped onion and cook for about 1 1/2 minutes, until fragrant and slightly softened.
- Cook beef & seasonings: Add the ground beef to the pot. Break it up with a spoon and cook until no longer pink. Stir in the Italian herbs and cook for 30 seconds. Then add the tomato paste and cook for 1 minute to remove its raw flavor.
- Add liquids and pasta: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir everything to combine, then add the pasta directly into the pot.
- Simmer pasta: Bring the mixture to a simmer and cook for about 15 minutes. Stir every couple of minutes, increasing stirring frequency toward the end to prevent the pasta from sticking. Cook until the pasta is just tender but still firm.
- Add cream: Stir in the heavy cream and simmer for an additional 1 to 2 minutes until the sauce is creamy and slightly thickened but still saucy, ensuring the pasta remains moist.
- Serve: Remove from heat and give the pasta one last good stir. Serve into bowls topped with freshly grated Parmesan cheese and chopped parsley if using.
Notes
- Italian herbs can be a blend of dried oregano, basil, thyme, and rosemary.
- Using low sodium chicken stock allows better control of the saltiness of the dish.
- Short pasta shapes like fusilli, penne, or elbow macaroni work best to hold the sauce well.
- The sauce will be quite saucy when serving since the pasta continues to absorb liquid.
- Parmesan cheese adds a salty, nutty finish perfectly complementing the creamy tomato sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
