One Pot Creamy Tomato Beef Pasta
A comforting, quick, and easy dish that combines ground beef, creamy tomato sauce, and pasta, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean beef for a healthier option. Turkey can be used for a lighter alternative.
- 1 medium onion, diced For a sweet base flavor.
- 3 cloves garlic, minced Fresh garlic adds depth; powdered garlic can be a quick substitute.
- 1 can (14.5 oz) diced tomatoes Opt for fire-roasted for a smoky taste.
- 1 can (15 oz) tomato sauce This will create the creamy, luscious sauce.
- 2 cups beef broth Homemade is best, but store-bought works fine.
- 8 oz pasta of choice Penne or fusilli works wonderfully; feel free to use whole wheat for a healthier version.
- 1 cup heavy cream For that creamy indulgence; swap for Greek yogurt for a lighter choice.
- 1 tsp Italian seasoning A mix of dried herbs to enhance flavor.
- to taste salt and pepper Essential for balancing the flavors.
- for garnish fresh parsley, chopped Adds freshness; you can use basil for a fragrant twist.
Instructions
Cooking Instructions
- In a large pot, over medium heat, add the ground beef and cook until browned.
- Drain the excess fat, then add the diced onion and minced garlic. Cook until the onion becomes translucent, about 2-3 minutes.
- Pour in the diced tomatoes (with their juices) and tomato sauce. Stir well, then add the pasta.
- Add beef broth and Italian seasoning, stirring to combine. The liquid will create a beautiful sauce, bubbling eagerly as it heats.
- Increase heat to bring the mixture to a simmer, then reduce to low heat. Cover and let it cook for about 10-12 minutes, stirring occasionally.
- Once the pasta is tender, pour in the heavy cream, stirring until the sauce becomes luxuriously creamy. Season with salt and pepper to taste.
- Remove from heat, then sprinkle with fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely, then transfer to freezer-safe containers. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat on the stovetop, adding a splash of broth if necessary to loosen the sauce.