Description
A rich and comforting one-pot creamy tomato beef pasta recipe that's perfect for a quick weeknight dinner. Ground beef is sautéed with garlic, onion, and Italian herbs, then combined with crushed tomatoes, chicken stock, and pasta. Finished with heavy cream and Parmesan cheese, this dish is hearty, flavorful, and easy to prepare with minimal cleanup.
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
- 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) chicken stock/broth, low sodium
Pasta and Dairy
- 350g (12 oz) fusilli, penne, elbow macaroni, or other short pasta
- 3/4 cups thickened / heavy cream
- Parmesan cheese, finely grated (to taste for serving)
- Parsley, finely chopped (optional, for garnish)
Instructions
- Sauté garlic and onion: Heat olive oil in a large heavy-based pot over high heat. Add finely minced garlic and chopped onion, cooking for about 1 1/2 minutes until fragrant and starting to soften.
- Cook beef and seasonings: Add the ground beef to the pot, breaking it up as it cooks. Continue until no visible red meat remains. Stir in Italian herbs and cook for 30 seconds before adding tomato paste. Cook for 1 minute to remove the raw flavor from the tomato paste.
- Add liquids and pasta: Pour in crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir to combine, then add the dry pasta directly into the pot.
- Simmer and cook pasta: Bring the mixture to a simmer, then cook uncovered for about 15 minutes. Stir every couple of minutes, increasing frequency towards the end to prevent the pasta from sticking to the bottom, until the pasta is nearly cooked.
- Finish with cream: Stir in the heavy cream and simmer for 1 to 2 additional minutes. The sauce will still be saucy and creamy, which is ideal as the pasta will absorb the liquid.
- Serve: Remove from heat and give a good stir. Ladle into bowls and top with freshly grated Parmesan cheese and chopped parsley if desired. Enjoy immediately.
Notes
- Italian herbs typically include a blend of oregano, basil, thyme, and rosemary – adjust according to your preference.
- Using low sodium chicken stock allows better control over the saltiness of the dish.
- Short pasta shapes like fusilli, penne, or elbow macaroni work best as they hold the sauce well and cook evenly in the liquid.
- Stirring frequently while cooking ensures pasta cooks evenly and prevents sticking or burning at the bottom.
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili.
