One Pot Creamy Tomato Beef Pasta
A delicious and comforting one-pot dish that combines hearty beef with creamy sauce and pasta—perfect for a busy weeknight meal.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on low heat, adding a splash of water or broth if it seems dry. Stir the pasta often to prevent sticking, and adjust spice level with red pepper flakes. For a healthier version, swap half the beef with extra vegetables or ground turkey.