Description
One pot creamy tomato beef pasta is a comforting and hearty Italian-inspired dish featuring ground beef cooked with garlic and onion, simmered in a rich tomato sauce with Italian herbs and cream. This easy-to-make recipe combines fusilli or other short pasta with a luscious, creamy tomato sauce, all cooked together in a single pot for convenience and depth of flavor. Topped with grated Parmesan and fresh parsley, it’s perfect for a quick weeknight dinner or a family meal that everyone will love.
Ingredients
Scale
Base Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
Meat & Seasonings
- 500g / 1 lb beef mince / ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
Liquids & Pasta
- 400g / 14 oz can crushed tomatoes (or tomato passata)
- 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
Toppings
- Parmesan cheese, finely grated
- Parsley, finely chopped (optional)
Instructions
- Sauté: Heat the olive oil over high heat in a large heavy-based pot. Add the finely minced garlic and chopped onion, and cook for about 1 and a half minutes until fragrant and softened.
- Cook beef & seasoning: Add the ground beef to the pot. Break it up as it cooks until no longer pink. Stir in the Italian herbs and cook for 30 seconds to release their aroma. Then add the tomato paste and cook for 1 minute to eliminate its raw flavor.
- All in: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir everything together well, then add the short pasta on top.
- Cook 15 min: Bring the mixture to a simmer, then cook for about 15 minutes. Stir every couple of minutes at first and more frequently toward the end to prevent the pasta from sticking to the bottom. Cook until the pasta is just tender but still slightly firm.
- Creamy: Stir in the thickened cream and simmer for an additional 1 to 2 minutes. The sauce will remain quite saucy and oozy, which is desirable as the pasta continues to absorb the liquid while serving.
- Serve: Remove the pot from the stove. Give the pasta a good stir, then serve into bowls and garnish with finely grated Parmesan cheese and chopped fresh parsley if desired.
Notes
- This recipe is an excellent example of one-pot cooking that maximizes flavor and minimizes cleanup.
- The pasta used can be fusilli, penne, elbow macaroni, or any other short pasta you prefer.
- Use low-sodium chicken stock to better control the salt level in the dish.
- Red pepper flakes are optional but add a pleasant mild heat to the sauce.
- For extra creaminess, make sure to add the cream at the end and avoid overcooking the pasta to keep it perfectly saucy.
- Serve immediately with fresh Parmesan and parsley for best flavor and presentation.
- For a visual guide, refer to the recipe video commonly available with this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 988 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 97 mg
