One pot creamy tomato beef pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 - 5 people
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Calories
610 kcal
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Course
Main Course
One pot creamy tomato beef pasta
Description
The recipe begins by sautéing garlic and onion in olive oil, followed by browning ground beef seasoned with Italian herbs to develop savory depth. Tomato paste and crushed tomatoes add a rich tomato base along with red pepper flakes for a mild heat. Chicken stock provides moisture for cooking the combination of three types of short pasta—fusilli, penne, and elbow macaroni—together, absorbing flavor and stock during a 15-minute simmer.
After pasta reaches a tender but firm stage, heavy cream is stirred in for creaminess, enhancing the tomato sauce to a velvety consistency. The mix remains somewhat saucy, intended for pasta to soak up liquids upon serving. Garnishes include finely grated parmesan cheese and optional parsley, adding umami and herbal brightness.
The dish is practical for weeknight meals, requiring just one pot for minimal cleanup. Varying the stock or herbs can adjust flavor profiles, and short pasta shapes ensure even cooking. Leftovers keep refrigerated for a few days but this recipe is not recommended for freezing.
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic finely minced, cloves
- 1 onion , finely chopped
- 500g/ 1 lb ground beef beef mince
- 2 tsp italian herbs (Note 1)
- 2 tbsp tomato paste
- 400g/ 14 oz crushed tomatoes or tomato passata, canned
- 1/2 tsp red pepper flakes (chilli flakes, optional)
- 1 1/2 tsp kosher salt cooking salt or kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) chicken stock low sodium (Note 2, or broth
- 350g/ 12oz fusilli or other short pasta (Note 3
- 350g/ 12oz penne
- 350g/ 12oz elbow macaroni
- 3/4 cups heavy cream thickened
Serving:
- Parmesan Cheese , finely grated
- parsley , finely chopped, optional
Instructions
- 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 beef and cook, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute to cook out the raw flavour.
- All in - Add crushed tomato, chicken stock, salt, pepper and red pepper flakes, if using. Stir, then add the pasta.
- Cook 15 min - Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end (ensure pasta doesn't stick to base) until the pasta is just about cooked.
- Creamy - Add cream, then simmer for a further 1 to 2 minutes. It will still be quite saucy - this is what you want! Pasta absorbs liquid quickly, so it will still be nice and oozy when you start eating.
- Serve - Remove from the stove. Give it a good stir then ladle into bowls. Serve with parmesan and parsley.
Notes
- Italian herbs can be substituted with a blend of oregano, parsley, and basil; Worcestershire sauce is an alternative for depth of flavor.
- Use low-sodium chicken stock or broth for better control of saltiness; stock powder alternatives include Vegeta or Chinese chicken stock powders for enhanced flavor.
- Short pasta shapes like fusilli, penne, or macaroni work well; break long pasta in half before cooking if desired.
- Leftovers store in the fridge up to 3 days; not recommended for freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610cal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 988mg | 41% |
| Potassium | 1013mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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