Description
This one pot creamy tomato beef pasta is a quick, comforting meal perfect for busy weeknights. Ground beef is sautéed with garlic and onions, combined with Italian herbs, tomato paste, and crushed tomatoes, then simmered with pasta in flavorful chicken stock until tender. Finished with rich heavy cream and topped with Parmesan and parsley, this dish offers creamy, hearty flavors all cooked in a single pot for easy cleanup.
Ingredients
Scale
Base
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
Meat and Seasonings
- 500g (1 lb) beef mince / ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
Tomato and Stock
- 400g (14 oz) can crushed tomatoes or tomato passata
- 4 cups (1 L) low sodium chicken stock / broth
Pasta and Dairy
- 350g (12 oz) fusilli, penne, elbow macaroni, or other short pasta
- 3/4 cup thickened / heavy cream
- Parmesan cheese, finely grated, for serving
- Parsley, finely chopped, optional for garnish
Instructions
- Sauté: Heat the olive oil over high heat in a large heavy-based pot. Add the finely minced garlic and chopped onion, cooking for 1 1/2 minutes until fragrant and translucent.
- Cook beef & seasonings: Add the ground beef to the pot, breaking it up with a spoon as it cooks. Cook until the meat is no longer pink. Stir in the Italian herbs and cook for 30 seconds before adding the tomato paste. Cook for an additional 1 minute to eliminate the raw tomato paste flavor.
- All in: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir well, then add the pasta directly into the pot, distributing it evenly.
- Cook 15 min: Bring the mixture to a simmer. Cook gently for about 15 minutes, stirring every couple of minutes, then 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 let it simmer for another 1 to 2 minutes. The sauce will be quite saucy, which is intentional as the pasta continues to absorb the liquid, resulting in a creamy consistency when served.
- Serve: Remove the pot from the stove, give everything a good stir, and ladle the pasta into bowls. Serve topped with freshly grated Parmesan cheese and optional chopped parsley for garnish.
Notes
- Use Italian herbs like dried oregano, basil, and thyme for best flavor.
- Low sodium chicken stock keeps the dish from becoming too salty; adjust salt to taste.
- You can substitute the pasta with any short pasta shape such as fusilli, penne, or elbow macaroni.
- Stirring frequently towards the end prevents the pasta from sticking to the pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
