Description
This one-pot creamy tomato beef pasta is a comforting and flavorful meal that’s quick to prepare. Made with tender ground beef, rich tomato sauce, and velvety cream, all cooked together in a single pot for easy cleanup. Perfect for a weeknight dinner, it offers a perfect balance of savory, spicy, and creamy elements that will satisfy everyone’s cravings.
Ingredients
Units
Scale
Oil and Aromatics
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
Meat and Seasonings
- 500g/1 lb beef mince / ground beef
- 2 tsp Italian herbs (Note 1)
- 1 1/2 tsp cooking salt/kosher salt
- 1/2 tsp black pepper
Tomato and Broth
- 2 tbsp tomato paste
- 400g/14 oz can crushed tomatoes (or tomato passata)
- 4 cups (1 L) chicken stock/broth, low sodium (Note 2)
- 1/2 tsp red pepper flakes (chilli flakes, optional)
Pasta and Cream
- 350g/12 oz short pasta (fusilli, penne, elbow macaroni, or similar)
- 3/4 cups thickened/heavy cream
Serving
- Parmesan cheese, finely grated
- Parsley, finely chopped, optional
Instructions
- Sauté – Heat the olive oil in a large heavy-based pot over high heat. Add the garlic and onion and cook for 1 1/2 minutes until fragrant and slightly softened.
- Cook beef & seasonings – Add the ground beef to the pot. Cook, breaking it apart with a spoon or spatula, until no longer red and browned. Sprinkle in the Italian herbs and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute to eliminate the raw flavor.
- All in – Pour in the crushed tomatoes and chicken stock. Add salt, pepper, and red pepper flakes if desired. Stir well, then add the pasta directly into the mixture.
- Cook 15 min – Bring the mixture to a simmer. Reduce heat slightly and cook for 15 minutes, stirring every couple of minutes initially, then more frequently towards the end to prevent sticking. Cook until the pasta is just about tender and the liquid has reduced slightly.
- Crema – Reduce heat to low and stir in the heavy cream. Continue simmering for 1 to 2 minutes. The sauce will be rich and saucy, ready to be served.
- Serve – Remove from heat. Stir to combine, then spoon into bowls. Garnish with grated Parmesan cheese and chopped parsley if using. Serve immediately.
Notes
- Italian Herbs – A pre-mixed blend available at most grocery stores. Alternatively, combine dried oregano, parsley, basil, or add a teaspoon of Worcestershire sauce as a flavor substitute.
- Chicken stock/broth – Using broth enhances flavor over water. Consider options like Vegeta stock powder or Chinese chicken stock powder (Knorr) for added depth.
- Pasta Type – Can be made with short pastas such as macaroni, penne, or elbows. For long pasta, break in half for easier cooking, about 400g/14 oz for best results.
- Leftovers – Store in the fridge for up to 3 days. Not suitable for freezing due to cream content.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg
