Creamy Beef Pasta Recipe
This creamy beef pasta is a one-pot pressure cooker meal packed with juicy ground beef, cheddar cheese, and rotini, finished in a rich tomato-cream sauce for a comforting, hearty dinner with minimal cleanup.
Equipment
- 1 Skillet Large
- 1 Pot For boiling pasta
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 1 small Yellow onion diced finely
- 2 pounds Lean ground beef
- 3 cloves Garlic minced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 teaspoons Kosher salt
- ½ teaspoon Crushed red pepper optional for heat
- ¼ cup Flour
- 28 ounces Tomato sauce
- 1 cup Beef broth
- 1 pound Rotini pasta twisted pasta holds sauce well
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese grated
- Parsley optional garnish, fresh or dried
Instructions
Instructions
- Heat olive oil in a skillet over medium heat until it shimmers. Add diced onion and cook for about 5 minutes until soft and fragrant.
- Add ground beef. Break it apart and cook until browned, 8 to 10 minutes.
- Stir in garlic, basil, oregano, salt, and crushed red pepper. Cook for another minute till aromatic.
- Sprinkle in flour and mix. Cook for 1-2 minutes to get rid of floury taste.
- Pour in tomato sauce and beef broth. Stir well and simmer for 10 minutes, stirring occasionally.
- In a separate pot, boil rotini pasta as per package instructions until al dente. Drain.
- Add drained pasta into beef sauce. Stir to combine everything well.
- Mix in heavy cream and sharp cheddar. Stir until cheese is melted and sauce turns creamy. Garnish with parsley if desired and serve warm.
Notes
Serve immediately for best texture. Leftovers keep well in the fridge for 3–4 days. Reheat on stove with splash of broth or in microwave in short bursts. Freeze in portions for meals ahead.