One pot creamy tomato beef pasta with herbs and cheese

One pot creamy tomato beef pasta

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Why Make This Recipe

One Pot Creamy Tomato Beef Pasta is a dish that brings comfort and satisfaction all in one. It’s perfect for busy weeknights or cozy family dinners. The creamy sauce combined with beef and pasta creates a delicious meal without making a big mess in your kitchen. Plus, it’s packed with flavor, and you’ll definitely appreciate the ease of preparing everything in a single pot.

How to Make One Pot Creamy Tomato Beef Pasta

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 (Note 1)
  • 2 tbsp tomato paste
  • 400g/14 oz can crushed tomatoes (or tomato passata)
  • 1/2 tsp red pepper flakes (chili flakes, optional)
  • 1 1/2 tsp cooking salt/kosher salt
  • 1/2 tsp black pepper
  • 4 cups (1 L) chicken stock/broth, low sodium (Note 2)
  • 350g/12 oz fusilli, penne, elbow macaroni (or other short pasta) (Note 3)
  • 3/4 cups thickened/heavy cream
  • Parmesan cheese, finely grated
  • Parsley, finely chopped, optional

Directions:

  1. Sauté – Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.
  2. Cook Beef & Seasonings – Add the beef and cook, breaking it up as you go, until there’s no red meat left. Add the Italian herbs and cook for 30 seconds. Then, add the tomato paste and cook for 1 minute to remove the raw flavor.
  3. All In – Add the crushed tomatoes, chicken stock, salt, pepper, and optional red pepper flakes. Stir well, then add the pasta.
  4. Cook 15 Min – Bring the liquid to a simmer and cook for 15 minutes, stirring every couple of minutes. Make sure to stir more frequently towards the end to prevent the pasta from sticking to the bottom.
  5. Creamy – Add the cream, then let it simmer for an additional 1 to 2 minutes. It should still be quite saucy, which is perfect since pasta absorbs liquid quickly.
  6. Serve – Remove from the stove, stir well, and ladle into bowls. Serve with Parmesan cheese and chopped parsley.

How to Serve One Pot Creamy Tomato Beef Pasta

This pasta dish is best served hot. Spoon it into deep bowls and top with freshly grated Parmesan cheese and a sprinkle of chopped parsley for an added touch of freshness. You can also pair it with a side salad or garlic bread to make it a complete meal.

How to Store One Pot Creamy Tomato Beef Pasta

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen up the sauce, as the pasta will absorb the liquid while sitting.

Tips to Make One Pot Creamy Tomato Beef Pasta

  • For extra flavor, consider adding some chopped bell peppers or mushrooms with the onions.
  • If you like it spicy, increase the amount of red pepper flakes.
  • Don’t skip the cream; it gives the dish its rich and creamy texture.

Variation

You can easily turn this recipe into a vegetarian version by substituting the ground beef with lentils or a meat substitute. Simply follow the same steps but cook the lentils or meat substitute according to the package instructions.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any short pasta you like. Just keep an eye on the cooking time as it may vary slightly.

2. Can I make this ahead of time?
Yes, you can prepare the dish ahead. Just reheat it when you’re ready to serve.

3. Is it possible to freeze the leftovers?
Certainly! You can freeze the pasta for up to 2 months. Just make sure to store it in an airtight container.

Enjoy making and savoring this simple yet delightful One Pot Creamy Tomato Beef Pasta!

One Pot Creamy Tomato Beef Pasta

A comforting and satisfying dish perfect for weeknights, featuring creamy sauce, beef, and pasta cooked all in one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 1 medium onion, finely chopped
  • 500 g beef mince / ground beef
  • 2 tsp Italian herbs Note 1
  • 2 tbsp tomato paste
  • 400 g can crushed tomatoes or tomato passata
  • 0.5 tsp red pepper flakes optional
  • 1.5 tsp cooking salt/kosher salt
  • 0.5 tsp black pepper
  • 4 cups chicken stock/broth, low sodium Note 2
  • 350 g fusilli, penne or elbow macaroni Note 3
  • 3/4 cups thickened/heavy cream
  • Parmesan cheese, finely grated
  • Parsley, finely chopped, optional

Method
 

Sauté
  1. Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.
Cook Beef & Seasonings
  1. Add the beef and cook, breaking it up until there’s no red meat left. Add the Italian herbs and cook for 30 seconds. Add the tomato paste and cook for 1 minute.
All In
  1. Add the crushed tomatoes, chicken stock, salt, pepper, and optional red pepper flakes. Stir well, then add the pasta.
Cook
  1. Bring the liquid to a simmer and cook for 15 minutes, stirring every couple of minutes.
Creamy
  1. Add the cream and let it simmer for an additional 1 to 2 minutes.
Serve
  1. Remove from the stove, stir well, and ladle into bowls. Serve with Parmesan cheese and chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce. For extra flavor, consider adding chopped bell peppers or mushrooms with the onions. Increase red pepper flakes for more spice.