Description
This one pot creamy tomato beef pasta is a comforting and hearty meal that’s quick to prepare. Ground beef is cooked with garlic, onion, and Italian herbs, then simmered with crushed tomatoes, chicken stock, and short pasta until tender. Finished with heavy cream, the dish is luxuriously creamy and perfect for an easy weeknight dinner. Garnished with parmesan and parsley, it combines rich flavors with convenience, all cooked in a single pot to minimize cleanup.
Ingredients
Units
Scale
Meat and Aromatics
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g (1 lb) beef mince / ground beef
Seasonings and 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 and Pasta
- 4 cups (1 L) chicken stock / broth, low sodium
- 350g (12 oz) short pasta (fusilli, penne, elbow macaroni, or similar)
- 3/4 cup thickened / heavy cream
To Serve
- Parmesan cheese, finely grated
- Parsley, finely chopped (optional)
Instructions
- Sauté Aromatics: Heat the olive oil on high heat in a large heavy-based pot. Add the finely minced garlic and chopped onion, cooking for about 1 1/2 minutes until fragrant and slightly softened.
- Cook Beef and Season: Add the ground beef to the pot. Break it up as you cook until no pink remains. Stir in the Italian herbs and cook for 30 seconds to release aromas. Add tomato paste and cook for an additional 1 minute to remove any raw taste.
- Add Tomatoes and Stock: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir well to combine all ingredients.
- Cook Pasta: Add the dry pasta to the pot. Bring the mixture to a simmer and cook for 15 minutes, stirring every few minutes at first and then more frequently towards the end to prevent sticking. Cook until the pasta is nearly tender.
- Add Cream and Finish: Stir in the heavy cream, then let the pasta simmer for another 1 to 2 minutes. The sauce will remain quite saucy, which is ideal as the pasta will continue absorbing the liquid.
- Serve: Remove the pot from heat. Stir the pasta well and serve into bowls. Garnish generously with finely grated Parmesan cheese and chopped parsley if desired.
Notes
- Use low sodium chicken stock to control salt levels in the dish.
- You can substitute short pasta shapes such as fusilli, penne, or elbow macaroni depending on preference.
- Adjust red pepper flakes to taste for mild to moderate heat or omit for no spice.
- For a richer flavor, use full-fat heavy cream, but lighter cream can be used for a lower-fat version.
- Stir frequently near the end of cooking to prevent the pasta from sticking to the bottom of the pot.
