why make this recipe
One Pot Creamy Tomato Beef Pasta is a delightful dish that combines savory beef, creamy sauce, and pasta, all cooked together in one pot. This makes it not only delicious but also incredibly easy to prepare and clean up afterward. It’s a perfect choice for busy weeknights when you want a hearty meal without spending hours in the kitchen.
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
- 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 / 12oz fusilli, penne, elbow macaroni (or other short pasta)
- 3/4 cups thickened / heavy cream
- Parmesan cheese, finely grated
- Parsley, finely chopped, optional
Directions:
- Sauté – Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.
- Cook beef & seasonings – Add the beef and cook, breaking it up as you go, until there is no red meat left. Add the Italian herbs and cook for 30 seconds. Then, add the tomato paste and cook for 1 minute to release the flavors.
- All in – Add the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if you’re using them. Stir, then add the pasta.
- Cook 15 min – Bring the liquid to a simmer, then cook for 15 minutes. Stir every couple of minutes to prevent the pasta from sticking to the base until the pasta is almost cooked.
- Creamy – Add the cream, then simmer for another 1 to 2 minutes. It should still be quite saucy, which is perfect as the pasta absorbs liquid quickly.
- Serve – Remove from the stove. Give it a good stir and ladle into bowls. Serve with parmesan and parsley on top.
how to serve One Pot Creamy Tomato Beef Pasta
Serve this hearty dish warm in deep bowls. A sprinkle of grated Parmesan cheese on top adds rich flavor, and a touch of freshly chopped parsley gives it a nice color and freshness. Pair with garlic bread or a simple green salad for a complete meal.
how to store One Pot Creamy Tomato Beef Pasta
If you have leftovers, let the pasta cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a bit of chicken stock or cream if it looks dry.
tips to make One Pot Creamy Tomato Beef Pasta
- For extra flavor, you can add some diced bell peppers or mushrooms when cooking the garlic and onion.
- To make it a little spicier, increase the amount of red pepper flakes to suit your taste.
- If you prefer whole grain or gluten-free pasta, you can substitute it with your favorite type.
variation (if any)
You can easily customize this dish by adding vegetables like spinach, zucchini, or bell peppers. You might also try substituting the beef with ground turkey or a plant-based meat alternative for a lighter meal.
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute any short pasta you like, such as penne or fusilli. Just keep an eye on cooking times.
2. Is it possible to make this recipe without meat?
Absolutely! You can omit the beef and add more vegetables or use a meat substitute to maintain the heartiness of the dish.
3. How do I adjust the creaminess?
To increase the creaminess, add more heavy cream. If you prefer a lighter version, reduce the amount of cream or use half-and-half.
One Pot Creamy Tomato Beef Pasta
Ingredients
For the sauté
- 1 1/2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
For the beef
- 500 g beef mince / ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 400 g can crushed tomatoes or tomato passata
- 1/2 tsp red pepper flakes optional
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 4 cups chicken stock / broth, low sodium
For the pasta
- 350 g fusilli, penne, or elbow macaroni or other short pasta
For the creamy finish
- 3/4 cups thickened / heavy cream
- Parmesan cheese, finely grated for serving
- Parsley, finely chopped optional, for serving
Instructions
Preparation
- Heat the olive oil on high heat in a large heavy-based pot. Cook the garlic and onion for 1 1/2 minutes.
Cooking the beef
- Add the beef and cook, breaking it up as you go, until there is no red meat left. Add the Italian herbs and cook for 30 seconds.
- Add the tomato paste and cook for 1 minute to release the flavors.
Combining ingredients
- Add the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if you’re using them. Stir, then add the pasta.
Cooking
- Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes to prevent the pasta from sticking, until the pasta is almost cooked.
Finishing touches
- Add the cream and simmer for another 1 to 2 minutes. It should still be quite saucy as the pasta absorbs liquid quickly.
- Remove from the stove. Give it a good stir and ladle into bowls. Serve with Parmesan and parsley on top.