Description
This one pot creamy tomato beef pasta is a quick and delicious meal that combines tender ground beef, rich tomato sauce, and creamy heavy cream with perfectly cooked pasta. Ready in just 30 minutes, it’s a comforting, hearty dish ideal for busy weeknights. The recipe uses simple ingredients and requires only one pot for easy cleanup, resulting in a flavorful, creamy pasta dish topped with Parmesan and fresh parsley.
Ingredients
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/kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) low sodium chicken stock/broth
- 350g (12 oz) fusilli, penne, elbow macaroni, or other short pasta
- 3/4 cups thickened/heavy cream
- Parmesan cheese, finely grated (for serving)
- Parsley, finely chopped (optional, for garnish)
Instructions
- Sauté: Heat the olive oil on 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 softened.
- Cook beef & seasonings: Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink. Stir in the Italian herbs and cook for 30 seconds. Add the tomato paste and cook for another minute to remove the raw tomato flavor.
- All in: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir to combine everything, then add the pasta directly into the pot.
- Cook 15 min: Bring the mixture to a simmer and cook for 15 minutes, stirring every couple of minutes and more frequently towards the end to prevent the pasta from sticking to the base. Cook until the pasta is just tender.
- Creamy: Stir in the heavy cream and simmer for another 1 to 2 minutes. The sauce should remain saucy and slightly loose, as the pasta will continue to absorb liquid once served.
- Serve: Remove the pot from heat and give the pasta a good stir. Serve hot, topped with freshly grated Parmesan cheese and optional chopped parsley for garnish.
Notes
- Use Italian herbs such as oregano, basil, thyme, and rosemary for authentic flavor.
- Low sodium chicken stock is recommended to control salt levels in the dish.
- Short pasta like fusilli, penne, or elbow macaroni works best to hold the sauce.
- Stirring frequently during pasta cooking prevents sticking and ensures even cooking.
- The sauce will thicken slightly after cooking as the pasta absorbs liquid; do not overcook.
- Parmesan can be substituted with Pecorino Romano for a sharper flavor if desired.
