Description
This hearty One Pot Creamy Tomato Beef Pasta combines ground beef, Italian herbs, and short pasta in a rich, creamy tomato sauce — all cooked in a single pot for maximum flavor and minimal cleanup. The pasta absorbs every bit of saucy goodness, making this the ultimate comfort food with a convenient twist.
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 (or a mix of dried oregano, parsley, basil)
- 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 or kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) low sodium chicken stock or broth
- 350g / 12 oz short pasta (fusilli, penne, elbow macaroni, etc.)
- 3/4 cup thickened or heavy cream
For Serving
- Parmesan cheese, finely grated
- Parsley, finely chopped (optional)
Instructions
- Sauté Aromatics: Heat olive oil over high heat in a large heavy-based pot. Add the minced garlic and chopped onion, and sauté for about 1 1/2 minutes until the onion is softened and fragrant.
- Cook Beef & Seasonings: Add ground beef to the pot, breaking it up with a spoon as it browns. Cook until no more red is visible. Sprinkle in the Italian herbs and cook for an additional 30 seconds. Add tomato paste and cook for 1 minute to eliminate the raw flavor.
- Add Liquids & Pasta: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes (if using). Mix well, then stir in the uncooked pasta.
- Simmer Pasta: Bring the mixture to a simmer. Cook uncovered for about 15 minutes, stirring every couple of minutes and more frequently near the end. Make sure the pasta doesn’t stick to the bottom of the pot; cook until pasta is almost al dente.
- Make it Creamy: Stir in the heavy cream and let the pasta simmer for another 1 to 2 minutes. The sauce should remain a little saucy, as the pasta will absorb more liquid as it sits.
- Serve: Remove the pot from the heat and give everything a good stir. Spoon the creamy beef pasta into bowls and top generously with grated parmesan and optional chopped parsley.
Notes
- If you don’t have Italian herb mix, combine dried oregano, parsley, and basil, or substitute with a teaspoon of Worcestershire sauce.
- You can use any short pasta shape, but avoid very small ones like risoni or orzo. For long pasta, break it in half and slightly increase the quantity (to about 400g/14oz).
- Leftovers keep well in the fridge for up to 3 days. Not suitable for freezing because of the creamy sauce.
- Vegetarian option: Use lentils or a plant-based mince as a substitute for beef and vegetable stock instead of chicken broth.
- To reduce fat, swap heavy cream for light cream or whole milk (sauce will be less rich).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian, Western
Nutrition
- Serving Size: 1 serving (1/5 of recipe)
- Calories: 610
- Sugar: 8g
- Sodium: 988mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 97mg
