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One Pot Creamy Tomato Beef Pasta

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A simple, cozy, and budget-friendly one pot creamy tomato beef pasta, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 or lean)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz/410 g) crushed tomatoes (or tomato sauce)
  • 3 cups (720 ml) beef or chicken broth (low sodium)
  • 12 oz (340 g) short pasta (penne, rotini, shells, or elbows)
  • 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 1/2 tsp sweet paprika
  • 1/4 tsp red pepper flakes (optional)
  • 3/4 cup (180 ml) heavy cream (or 4 oz/115 g cream cheese, cubed)
  • 1/2 cup (45 g) grated Parmesan, plus more for serving
  • 2 tbsp olive oil (if beef is very lean)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Warm a large, heavy pot over medium-high heat. Add oil if using, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up, until browned, 5–6 minutes.
  2. Add the diced onion. Cook, stirring, until soft and translucent, 3–4 minutes. Add the garlic and cook 30 seconds, until fragrant.
  3. Stir in the tomato paste, Italian seasoning, paprika, and red pepper flakes. Cook 1 minute to caramelize the paste.
  4. Pour in the crushed tomatoes and broth. Scrape the bottom of the pot to release any browned bits.
  5. Add the dry pasta. Stir well so all pasta is submerged and not clumped.
  6. Bring to a boil over high heat. Reduce to medium-low, cover slightly ajar, and simmer 12–14 minutes, stirring every 2–3 minutes, until pasta is al dente and sauce is thickened.
  7. Reduce heat to low. Stir in the heavy cream and Parmesan until smooth, 1–2 minutes. Taste and adjust salt and pepper. Garnish with herbs and extra cheese. Serve hot.

Notes

For a lighter option, use half-and-half instead of cream. This dish is also gluten-free with the right pasta substitution.

Nutrition