Description
This one pot creamy tomato beef pasta is a quick and satisfying meal perfect for weeknights. Ground beef is cooked with garlic, onions, and Italian herbs, then simmered in a flavorful tomato and chicken stock sauce with pasta. Finished with rich cream, it creates a luscious, comforting dish that requires minimal cleanup.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g beef mince / ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 400g can crushed tomatoes
- 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 fusilli, penne, elbow macaroni, or other short pasta
- 3/4 cups thickened / heavy cream
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 1 1/2 minutes until fragrant and softened.
- Cook beef & seasonings: Add the ground beef to the pot, breaking it up with a spoon as it cooks until no red meat remains. Stir in the Italian herbs and cook for 30 seconds, then add the tomato paste and cook for an additional minute to remove the raw flavor.
- All in: Pour in the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if using. Stir everything together, then add the pasta to the pot.
- Cook 15 min: Bring the mixture to a simmer. Cook for 15 minutes, stirring every couple of minutes and more frequently towards the end to prevent the pasta from sticking. Cook until the pasta is just about tender.
- Creamy: Stir in the heavy cream and allow the pasta to simmer for another 1 to 2 minutes. The sauce will remain quite saucy, which is desirable as the pasta will absorb the liquid quickly.
- Serve: Remove from heat, give it a good stir, then ladle into bowls. Serve garnished with parmesan cheese and fresh parsley if desired.
Notes
- Italian herbs refer to a store-bought dried herb mix; if unavailable, substitute with dried oregano, parsley, and basil or a teaspoon of Worcestershire sauce.
- Using chicken stock or broth adds more flavor than water; stock powders like Vegeta or Knorr can be used as economical alternatives.
- Any short pasta like fusilli, penne, or elbow macaroni works best; avoid tiny pasta like orzo. Long pasta can be broken in half and used at about 400g.
- Leftovers store well in the fridge for up to 3 days but are not suitable for freezing.
- Stir frequently during cooking to prevent the pasta from sticking to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
