Description
This one pot creamy tomato beef pasta is a quick and flavorful meal combining savory ground beef, aromatic garlic and onions, and a rich tomato and cream sauce. Cooked all together in a single pot, it’s an easy, comforting dish perfect for busy weeknights, featuring tender pasta coated in a luscious, cheesy sauce topped with fresh parsley.
Ingredients
Base Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g (1 lb) beef mince/ground beef
Seasonings & Sauces
- 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
Liquids & Pasta
- 4 cups (1 L) chicken stock/broth, low sodium
- 350g (12 oz) fusilli, penne, elbow macaroni, or other short pasta
- 3/4 cups thickened/heavy cream
Garnish
- Parmesan cheese, finely grated
- Parsley, finely chopped (optional)
Instructions
- Sauté: Heat the olive oil in a large heavy-based pot over high heat. Add the minced garlic and chopped onion and sauté for about 1 1/2 minutes until fragrant and softened.
- Cook Beef & Seasonings: Add the ground beef to the pot and cook while breaking it up with a spoon until no longer pink. Stir in the Italian herbs and cook for 30 seconds to release their aroma. Mix in the tomato paste and cook for 1 minute to remove any raw taste.
- All in: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir the mixture well, then add the pasta directly into the pot.
- Cook 15 min: Bring the mixture to a gentle simmer. Cook uncovered for 15 minutes, stirring every couple of minutes and more frequently towards the end to prevent the pasta from sticking to the bottom of the pot. Cook until the pasta is nearly tender.
- Creamy: Stir in the heavy cream and continue simmering for another 1 to 2 minutes. The sauce will remain quite saucy which allows the pasta to absorb flavorful liquid as you serve and eat.
- Serve: Remove the pot from heat, stir the pasta well, then serve into individual bowls. Top with freshly grated Parmesan cheese and chopped parsley if desired.
Notes
- Use low sodium chicken stock to control the salt levels in the dish.
- Red pepper flakes are optional; omit if you prefer no heat.
- Choose short pasta shapes that can hold sauce well like fusilli, penne, or macaroni.
- This recipe is flexible and can be adapted with different herbs or cheese according to preference.
