Description
This 35-Minute One-Pot Creamy Beef Pasta is a hearty and delicious meal perfect for busy weeknights. Ground beef is cooked with Italian seasoning, onions, and garlic, then simmered in a savory tomato and beef broth sauce along with pasta until tender. Finished with rich heavy cream and Parmesan cheese, this creamy pasta dish is both comforting and satisfying, all made easily in one pot for minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef (90% lean)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cups beef broth
- 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
- 16 ounces pasta (fusilli, rotini, or similar)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 4–6 minutes.
- Cook the ground beef: Add ground beef to the pot. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook, breaking up the meat with a wooden spoon until browned and cooked through.
- Add liquids and bring to simmer: Pour in beef broth and crushed tomatoes. Stir to combine the ingredients. Increase heat to bring the sauce to a simmer.
- Cook pasta in the sauce: Add the pasta to the simmering sauce and reduce the heat to medium. Cover the pot and cook for 9–12 minutes, stirring occasionally, until the pasta is tender but still al dente.
- Finish with cream and cheese: Remove the pot from heat. Stir in the heavy cream and half of the grated Parmesan cheese. If the sauce feels too thick, add beef broth a tablespoon at a time until desired consistency is reached. If too thin, cook over medium heat a few more minutes to thicken.
- Serve: Serve immediately, topped with the remaining Parmesan cheese. Note that the sauce will thicken slightly as it cools.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the beef and use vegetable broth with sautéed mushrooms or lentils.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Use gluten-free pasta if you need the recipe to be gluten-free.
- Leftovers reheat well and the sauce can be loosened up with a splash of broth or cream.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 470
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
