Description
This one pot creamy tomato beef pasta is a quick and comforting meal perfect for busy weeknights. Ground beef is sautéed with garlic, onion, and Italian herbs, then simmered with crushed tomatoes, chicken stock, and pasta all in one pot. Finished with rich heavy cream and topped with Parmesan cheese and parsley, this dish is creamy, flavorful, and easy to make with minimal cleanup.
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
- 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) low sodium chicken stock/broth
- 350g (12 oz) fusilli, penne, elbow macaroni or other short pasta
- 3/4 cups thickened/heavy cream
To Serve
- Parmesan cheese, finely grated
- Parsley, finely chopped (optional)
Instructions
- Sauté – 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 softened but not browned.
- Cook beef & seasonings – Add the ground beef to the pot and cook while breaking it up with a spatula until fully browned and no pink remains. Stir in the Italian herbs and cook for 30 seconds to release their aroma. Then add the tomato paste and cook for 1 minute to remove its raw flavor.
- Combine ingredients – Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir well to combine all ingredients evenly. Add the pasta on top, pushing it slightly into the liquid but do not stir yet.
- Simmer and cook pasta – Bring the mixture to a simmer over medium-high heat. Once simmering, cook uncovered for 15 minutes, stirring every couple of minutes at first and then more frequently towards the end to prevent the pasta from sticking to the base. Cook until pasta is just tender but firm to bite (al dente).
- Add cream – Lower the heat and stir in the heavy cream. Simmer gently for another 1 to 2 minutes until the sauce is creamy and slightly thickened. The sauce will still be saucy and oozy as the pasta will absorb more liquid after resting.
- Serve – Remove the pot from heat and give the pasta a final good stir. Spoon into bowls and serve immediately topped with freshly grated Parmesan cheese and chopped parsley if desired.
Notes
- Use low sodium chicken stock to control the saltiness of the dish.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you don’t have crushed tomatoes, tomato passata or even plain canned diced tomatoes can be used.
- Red pepper flakes are optional; adjust the amount to suit your spice preference.
- Stir frequently during pasta cooking to avoid sticking and burning on the bottom of the pot.
- Parmesan cheese and parsley garnish add freshness and richness but can be omitted for dairy-free versions.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
