One Pot Creamy Tomato Beef Pasta
A comforting, creamy pasta dish made with beef and rich tomato flavors, perfect for busy weeknights.
Ingredients
For the base
- 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: Dried Italian seasoning blend
- 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: Homemade or store-bought
- 350 g fusilli, penne, or elbow macaroni Any short pasta works
- ¾ cups thickened/heavy cream
For serving
- Parmesan cheese, finely grated
- Parsley, finely chopped Optional
Instructions
Preparation
- Heat the oil on high in a large heavy-based pot.
- Cook the garlic and onion for 1.5 minutes.
Cooking
- Add the beef and cook, breaking it up as you go, until there is no red meat visible.
- Add the Italian herbs and cook for 30 seconds.
- 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 everything together and then add the pasta.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally to prevent the pasta from sticking.
- Add the cream and simmer for another 1 to 2 minutes.
Serving
- Remove from the stove and stir well.
- Ladle into bowls and top with Parmesan cheese and parsley if desired.
Notes
Best served hot right from the pot. Pair with a simple green salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.