Description
This One Pot Creamy Tomato Beef Pasta is a comforting and easy-to-make dinner that combines tender ground beef, hearty pasta, and a rich, creamy tomato sauce all cooked together in one pot. Perfect for busy weeknights, this dish delivers bold Italian flavors with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Liquids and Pasta
- 3 cups beef broth
- 8 ounces uncooked pasta (penne or rotini)
Garnish
- Fresh basil or parsley (optional)
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot or deep skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
- Sauté Onion and Garlic: Add diced onion to the pot and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add Seasonings and Tomato Paste: Mix in Italian seasoning, salt, black pepper, red pepper flakes if using, and tomato paste. Stir well to combine all the flavors.
- Add Tomatoes, Broth, and Pasta: Pour in the crushed tomatoes and beef broth. Stir in the uncooked pasta, making sure it’s covered by the liquid.
- Simmer the Pasta: Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Simmer uncovered for an additional 2–3 minutes until the sauce thickens and becomes creamy.
- Garnish and Serve: Remove from heat, garnish with fresh basil or parsley if desired, and serve hot.
Notes
- For added nutrition, stir in a handful of spinach or chopped bell peppers along with the pasta.
- Substitute ground turkey or chicken for a leaner protein option.
- Use gluten-free pasta to make this recipe gluten-free.
- Adjust red pepper flakes according to desired heat level or omit for a milder dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
