Description
A comforting and easy one-pot creamy tomato beef pasta featuring ground beef cooked with Italian herbs in a rich, creamy tomato sauce. This hearty pasta dish absorbs the flavors beautifully, making it a perfect weeknight dinner 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 (store-bought mix or combination 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/kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) chicken stock/broth, low sodium
- 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 aromatics: Heat the olive oil in a large heavy-based pot over high heat. Add the finely minced garlic and chopped onion and cook for 1 1/2 minutes until fragrant and translucent.
- Cook beef and seasonings: Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef is no longer pink. Stir in the Italian herbs and cook for 30 seconds. Then add the tomato paste and cook for 1 minute to remove the raw flavor.
- Add liquids and pasta: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and optional red pepper flakes. Stir everything to combine. Add the pasta directly into the pot.
- Simmer pasta: Bring the mixture to a simmer. Allow the pasta to cook for 15 minutes, stirring every couple of minutes, increasing stirring towards the end to prevent sticking. Cook until the pasta is just about tender.
- Add cream for richness: Stir in the heavy cream and simmer for an additional 1 to 2 minutes. The sauce should remain somewhat saucy and creamy, allowing the pasta to continue absorbing the flavors.
- Serve: Remove from heat, give the pasta a good stir, then serve in bowls topped with freshly grated Parmesan cheese and chopped parsley if desired.
Notes
- Italian Herbs – Use a pre-made store-bought Italian herb mix or substitute with a combination of dried oregano, parsley, and basil. Worcestershire sauce can also be used as a flavor replacement.
- Chicken Stock/Broth – Use flavorful chicken stock for best results rather than water. Low sodium is preferred. Alternatives like Vegeta stock powder or Chinese chicken stock powder diluted in water are acceptable options.
- Pasta Type – Use any short pasta such as fusilli, penne, or macaroni. Avoid tiny pastas like risoni or orzo. If using long pasta, break it in half and use about 400g (14 oz) for even cooking.
- Storage – Leftovers keep well in the refrigerator for up to 3 days but are not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
