One pot creamy tomato beef pastaNagi
A creamy one-pot pasta dish featuring hearty ground beef, Italian herbs, and a silky tomato-cream sauce that clings to every bite of short pasta—comfort food meets convenience.
Equipment
- 1 Large pot heavy-bottomed
Ingredients
Main Ingredients
- 1 ½ tablespoon Olive oil
- 2 cloves Garlic finely minced
- 1 Onion chopped small
- 500 g Beef mince / ground beef
- 2 teaspoon Italian herbs
- 2 tablespoon Tomato paste
- 400 g Crushed tomatoes
- ½ teaspoon Red pepper flakes optional
- 1 ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 4 cups Chicken stock low sodium
- 350 g Short pasta fusilli, penne or elbow macaroni
- ¾ cups Heavy cream
- Parmesan cheese finely grated, for topping
- Parsley chopped, optional
Instructions
Instructions
- Heat olive oil in your big pot on medium-high heat until shimmering.
- Add garlic and onion, sauté for 2 to 3 minutes until softened.
- Add the beef mince and brown it, breaking it up with a wooden spoon.
- Stir in Italian herbs, tomato paste, crushed tomatoes, red pepper flakes, salt and pepper. Cook briefly.
- Add pasta and enough water (about 2 ½ cups) just to cover pasta.
- Bring to a boil, then lower to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally.
- When pasta is al dente and most liquid is absorbed, stir in heavy cream and parmesan. Simmer 2 to 3 minutes.
- Adjust seasoning if needed, garnish with parsley or extra cheese, and serve.
Notes
Feel free to swap ground beef with chicken or pork, adjust cooking time accordingly. Gluten-free pasta works fine too—just mind the time. Store leftovers in airtight containers and reheat gently with a splash of cream.