One Pot Creamy Beef Tomato Pasta
One Pot Creamy Beef Tomato Pasta
Ingredients
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500 grams beef mince, (ground beef)
- 2 teaspoons Italian herbs, (store bought mix)
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes, canned
- 1/2 teaspoon red pepper flakes, (optional)
- 1 1/2 teaspoons cooking salt, kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken stock, low sodium
- 350 grams fusilli, penne, elbow macaroni or other short pasta
- 3/4 cups heavy cream, thickened
- as needed Parmesan cheese, for serving
Instructions
- 1
Using a large pot, heat the olive oil over medium-high heat. Add the finely chopped onion and minced garlic and cook for 1 1/2 minutes, until fragrant.
⏱️ 2 min
- 2
Add the beef mince to the pot and cook, breaking it up with a spoon, until no red remains. Drain any excess fat if necessary. Stir in the Italian herbs and cook for 30 seconds to release their flavor. Add the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 8 min
- 3
Pour in the crushed tomatoes, chicken stock, red pepper flakes (if using), cooking salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the pasta to the simmering sauce. Once it returns to a simmer, cook for 13-15 minutes on medium-high heat. The mixture should be bubbling consistently, similar to cooking pasta in water. Stir occasionally at the beginning and more frequently towards the end as the sauce thickens to prevent the pasta from sticking to the bottom of the pot. Reduce heat if the bubbling becomes too vigorous.
⏱️ 15 min
- 5
The pasta should be just cooked through but still saucy. Stir in the heavy cream and simmer for another minute until heated through. The dish should still be quite saucy.
⏱️ 2 min
- 6
Ladle the creamy beef tomato pasta into bowls and garnish generously with grated Parmesan cheese. The pasta will absorb more sauce as it cools slightly, becoming 'oozy'.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Creamy Beef Tomato Pasta
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500 grams beef mince, (ground beef)
- 2 teaspoons Italian herbs, (store bought mix)
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes, canned
- 1/2 teaspoon red pepper flakes, (optional)
- 1 1/2 teaspoons cooking salt, kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken stock, low sodium
- 350 grams fusilli, penne, elbow macaroni or other short pasta
- 3/4 cups heavy cream, thickened
- as needed Parmesan cheese, for serving
Instructions
- 1
Using a large pot, heat the olive oil over medium-high heat. Add the finely chopped onion and minced garlic and cook for 1 1/2 minutes, until fragrant.
⏱️ 2 min - 2
Add the beef mince to the pot and cook, breaking it up with a spoon, until no red remains. Drain any excess fat if necessary. Stir in the Italian herbs and cook for 30 seconds to release their flavor. Add the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 8 min - 3
Pour in the crushed tomatoes, chicken stock, red pepper flakes (if using), cooking salt, and black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 4
Add the pasta to the simmering sauce. Once it returns to a simmer, cook for 13-15 minutes on medium-high heat. The mixture should be bubbling consistently, similar to cooking pasta in water. Stir occasionally at the beginning and more frequently towards the end as the sauce thickens to prevent the pasta from sticking to the bottom of the pot. Reduce heat if the bubbling becomes too vigorous.
⏱️ 15 min - 5
The pasta should be just cooked through but still saucy. Stir in the heavy cream and simmer for another minute until heated through. The dish should still be quite saucy.
⏱️ 2 min - 6
Ladle the creamy beef tomato pasta into bowls and garnish generously with grated Parmesan cheese. The pasta will absorb more sauce as it cools slightly, becoming 'oozy'.
⏱️ 1 min