Description
This one pot creamy tomato beef pasta is a quick and satisfying meal featuring ground beef simmered in a rich tomato sauce with Italian herbs, garlic, and onions, combined with pasta and finished with heavy cream for a luscious texture. Perfect for a comforting dinner that comes together with minimal cleanup.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500 g beef mince / ground beef
- 2 tsp Italian herbs (store-bought mix or combination of dried oregano, parsley, basil)
- 2 tbsp tomato paste
- 400 g 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) low sodium chicken stock/broth
- 350 g short pasta, such as fusilli, penne, or elbow macaroni
- 3/4 cups heavy cream (thickened cream)
Instructions
- Sauté Garlic and Onion: Heat olive oil on high heat in a large heavy-based pot. Add finely minced garlic and chopped onion, cook for 1 1/2 minutes until fragrant and softened.
- Cook Beef and Seasonings: Add beef mince to the pot, breaking it up with a spoon. Cook until no longer pink. Stir in Italian herbs and cook for 30 seconds. Add tomato paste and cook for 1 minute to remove raw flavor.
- Add Tomatoes and Stock: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir to combine, then add the pasta.
- Simmer Pasta: Bring the mixture to a simmer and cook for 15 minutes. Stir every couple of minutes and more frequently toward the end to prevent pasta sticking and to ensure pasta cooks evenly.
- Add Cream and Finish: Stir in the heavy cream and simmer for 1 to 2 more minutes until sauce is creamy but still slightly saucy. Remove from heat, stir well.
- Serve: Ladle into bowls and optionally garnish with grated parmesan cheese and chopped parsley.
Notes
- Italian herbs can be substituted with a mix of dried oregano, parsley, and basil or Worcestershire sauce for depth of flavor.
- Using low sodium chicken stock enhances flavor over water. Alternatives include stock powders such as Vegeta or Chinese chicken stock powders.
- Any short pasta like macaroni, penne, or fusilli works best. Avoid small pasta like orzo. Long pasta can be halved and reduced slightly in quantity if used.
- Leftovers keep well refrigerated for up to 3 days but are not recommended for freezing.
- Stir frequently during cooking to prevent sticking and ensure even cooking of pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
