Description
This one pot creamy tomato beef pasta is a comforting and flavorful dish that combines ground beef, Italian herbs, and a rich tomato sauce with tender pasta all cooked in one pot. The addition of heavy cream creates a luscious, creamy texture, making it a perfect hearty meal for lunch or dinner.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g/1 lb beef mince (ground beef)
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 400g/14 oz can crushed tomatoes (or tomato passata)
- 1/2 tsp red pepper flakes (chilli flakes, optional)
- 1 1/2 tsp cooking salt/kosher salt
- 1/2 tsp black pepper
- 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
Instructions
- Sauté the Aromatics: Heat the olive oil on high heat in a large heavy-based pot. Cook the finely minced garlic and chopped onion for 1 1/2 minutes until fragrant and softened.
- Cook the Beef and Seasonings: Add the ground beef to the pot and cook, breaking it up as you go, until no red meat remains. Stir in the Italian herbs and cook for 30 seconds. Then add the tomato paste and cook for an additional 1 minute to reduce the raw flavor.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, chicken stock, cooking salt, black pepper, and red pepper flakes if using. Stir everything to combine thoroughly.
- Add Pasta and Simmer: Add the pasta to the pot. Bring the liquid to a simmer and cook for 15 minutes. Stir every couple of minutes, increasing frequency near the end to prevent the pasta from sticking to the base. Cook until the pasta is just tender.
- Add Cream and Finish Cooking: Pour in the thickened cream and simmer for another 1 to 2 minutes until heated through and the sauce is creamy but still a bit saucy to allow the pasta to absorb the flavors.
- Serve: Remove the pot from heat, give the pasta a good stir, then ladle into serving bowls. Serve with freshly grated parmesan cheese and chopped parsley if desired.
Notes
- Italian Herbs: Use store-bought Italian herb mix or substitute with dried oregano, parsley, and basil. Worcestershire sauce can also be used as a substitute.
- Chicken Stock: Use low sodium chicken stock for deeper flavor. Alternatively, use stock powders like Vegeta or Knorr Chinese chicken stock mixed with water.
- Pasta Choice: Any short pasta such as fusilli, penne, or elbow macaroni is ideal. Avoid tiny pastas like risoni or orzo. For long pasta, break it in half and reduce the quantity to about 400g/14 oz.
- Leftovers keep for up to 3 days in the refrigerator but are not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
