One Pot Creamy Tomato Beef Pasta is a delicious and comforting dish that’s perfect for a busy weeknight. It combines hearty beef with creamy sauce and pasta, all cooked in one pot for easy clean-up. This recipe is not just tasty; it’s also a wonderful family meal that everyone will enjoy.
Why Make This Recipe
You should consider making One Pot Creamy Tomato Beef Pasta because it’s quick and simple. It uses everyday ingredients, and you can have a complete meal ready in just about 30 minutes. Plus, the creamy tomato sauce gives it a comforting richness that’s hard to resist.
How to Make One Pot Creamy Tomato Beef Pasta
Making One Pot Creamy Tomato Beef Pasta is straightforward. Just follow these easy steps, and you’ll have a delicious dinner on the table in no time!
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 (Note 1)
- 2 tbsp tomato paste
- 400g/14 oz can crushed tomatoes (or tomato passata)
- 1/2 tsp red pepper flakes (chili flakes, optional)
- 1 1/2 tsp cooking salt/kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) chicken stock/broth, low sodium (Note 2)
- 350g/12 oz fusilli, penne, elbow macaroni (or other short pasta) (Note 3)
- 3/4 cups thickened/heavy cream
- Parmesan cheese, finely grated
- Parsley, finely chopped, optional
Directions
Sauté: Heat the oil on high heat in a large heavy-based pot. Cook the garlic and onion for 1 1/2 minutes.
Cook Beef & Seasonings: Add the beef and cook, breaking it up as you go, until there’s no red meat left. Add the Italian herbs and cook for 30 seconds, then add the tomato paste and cook for 1 minute to remove the raw flavor.
All In: Add the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes (if using). Stir well, then add the pasta.
Cook 15 Min: Bring the mixture to a simmer and cook for 15 minutes. Stir every couple of minutes and more often towards the end to ensure the pasta doesn’t stick to the bottom.
Creamy: Stir in the cream and let it simmer for another 1 to 2 minutes. It should still be saucy, which is perfect since the pasta will absorb the liquid.
Serve: Remove from heat. Stir well and ladle into bowls. Serve with grated Parmesan and chopped parsley if desired.
How to Serve One Pot Creamy Tomato Beef Pasta
Serve the One Pot Creamy Tomato Beef Pasta hot in bowls. Top with freshly grated Parmesan and a sprinkle of parsley for added flavor. This dish pairs beautifully with a side salad or some crusty bread.
How to Store One Pot Creamy Tomato Beef Pasta
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it seems dry.
Tips to Make One Pot Creamy Tomato Beef Pasta
- Make sure to stir the pasta often while it cooks to prevent it from sticking to the bottom of the pot.
- Adjust the spice level by adding more or less red pepper flakes according to your taste.
- For a healthier version, you can swap half of the beef with extra vegetables or ground turkey.
Variation
You can customize this dish by adding vegetables like spinach, bell peppers, or mushrooms. Just add them in while sautéing the onions and garlic for extra flavor and nutrition.
FAQs
1. Can I use other types of pasta?
Yes, you can use any type of short pasta you like, such as rotini, ziti, or macaroni.
2. Is there a way to make it vegetarian?
You can replace the beef with plant-based ground meat or add your favorite vegetables.
3. Can I freeze this dish?
Yes, you can freeze it. Just let it cool completely before placing it in a freezer-safe container. It’s best enjoyed within 2-3 months. When reheating, add a little broth to keep it creamy.
One Pot Creamy Tomato Beef Pasta
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 500 g beef mince/ground beef
- 2 tsp Italian herbs Note 1
- 2 tbsp tomato paste
- 400 g can crushed tomatoes or tomato passata
- 0.5 tsp red pepper flakes optional
- 1.5 tsp cooking salt/kosher salt
- 0.5 tsp black pepper
- 4 cups chicken stock/broth, low sodium Note 2
- 350 g fusilli or other short pasta Note 3
- 0.75 cups thickened/heavy cream
- Parmesan cheese, finely grated to taste
- Parsley, finely chopped optional
Instructions
Preparation
- Heat the olive oil in a large heavy-based pot on high heat. Cook the garlic and onion for 1 1/2 minutes.
Cooking
- Add the beef to the pot and cook, breaking it up as you go, until there’s no red meat left.
- Add Italian herbs and cook for 30 seconds, then add the tomato paste and cook for 1 minute to remove the raw flavor.
- Add the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes (if using). Stir well, then add the pasta.
- Bring the mixture to a simmer and cook for 15 minutes, stirring every couple of minutes and more often towards the end to ensure the pasta doesn’t stick.
- Stir in the cream and let it simmer for another 1 to 2 minutes, ensuring the pasta remains saucy.
Serving
- Remove from heat, stir well and ladle into bowls.
- Serve hot with grated Parmesan and chopped parsley if desired.
