Description
This 35-minute one-pot creamy beef pasta is a comforting and hearty meal perfect for busy weeknights. Ground beef is cooked with sautéed onions and garlic, simmered in a flavorful tomato and beef broth sauce, then combined with pasta and finished with heavy cream and Parmesan cheese for a rich, creamy texture. The entire dish is made in one pot for easy cleanup without sacrificing flavor.
Ingredients
Main Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef (90% lean)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cups beef broth
- 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
- 16 ounces pasta (fusilli, rotini, or similar)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Heat the aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until the onions are softened and fragrant, about 4 to 6 minutes.
- Cook the ground beef: Add the ground beef to the pot. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Break up the meat with a wooden spoon and cook until browned and no longer pink, about 6 to 8 minutes.
- Add liquids and simmer: Pour in the beef broth and crushed tomatoes into the pot. Stir well to combine all ingredients. Increase the heat to bring the sauce to a simmer.
- Cook the pasta: Add the pasta to the simmering sauce. Reduce the heat to medium, cover the pot, and cook for 9 to 12 minutes, stirring occasionally, until the pasta is al dente and has absorbed much of the sauce.
- Make it creamy: Remove the pot from heat. Stir in the heavy cream and half of the grated Parmesan cheese. If the sauce is too thick, add additional beef broth one tablespoon at a time until you reach the desired consistency. If the sauce is too thin, return the pot to medium heat and cook for a few more minutes to thicken.
- Serve: Serve the creamy beef pasta immediately, topping each portion with the remaining Parmesan cheese. Note that the sauce will thicken slightly as it cools.
Notes
- Using San Marzano crushed tomatoes enhances the flavor with a sweeter, less acidic profile.
- Red pepper flakes are optional and can be omitted for a milder dish.
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
- Use pasta shapes like fusilli or rotini as they hold the sauce well. Penne or rigatoni are good alternatives.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop with a splash of broth or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
