Description
This one pot creamy tomato beef pasta is a quick and delicious meal combining ground beef, Italian herbs, and creamy tomato sauce with your choice of short pasta. Perfect for busy weeknights, it uses minimal cleanup with everything cooked in a single pot, delivering a comforting, flavorful dish with a rich, saucy texture.
Ingredients
Units
Scale
Meat and Aromatics
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g / 1 lb beef mince / ground beef
Seasonings and Sauce
- 2 tsp Italian herbs
- 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
Liquids and Pasta
- 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
Instructions
- Heat oil and sauté aromatics: Heat the olive oil over high heat in a large heavy-based pot. Add the minced garlic and chopped onion, cooking for 1 1/2 minutes until fragrant and softened.
- Cook beef and season: Add the ground beef to the pot, breaking it up as it cooks until no pink remains. Stir in the Italian herbs and cook for 30 seconds. Then add the tomato paste, cooking for 1 minute to eliminate its raw flavor.
- Add liquids and pasta: Pour in the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if using. Stir to combine, then add the pasta directly into the pot.
- Simmer pasta: Bring the mixture to a simmer, then cook uncovered for 15 minutes. Stir every few minutes, increasing frequency near the end, to prevent sticking and ensure pasta cooks evenly.
- Finish with cream: Stir in the thickened cream and simmer for another 1 to 2 minutes. The sauce should remain saucy and slightly liquid as the pasta will continue absorbing the sauce.
- Serve: Remove the pot from heat, stir well, and ladle into bowls. Garnish with parmesan cheese and parsley if desired for extra flavor.
Notes
- Italian herbs can be substituted with a mix of dried oregano, parsley, and basil or a teaspoon of Worcestershire sauce.
- Use low sodium chicken stock for better flavor than water; stock powders like Vegeta or Chinese chicken stock powder mixed with water can also be used.
- Choose any short pasta such as fusilli, penne, or macaroni. Break long pasta into halves if using. Avoid very small pasta like orzo or risoni.
- Leftovers keep well for 3 days in the fridge but this dish is not suitable for freezing due to the cream sauce.
- Stir frequently when cooking pasta to avoid it sticking to the pot.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
