Description
This Irresistible Creamy Beef Pasta is a comforting dish that combines savory beef with a rich, velvety sauce, perfect for chilly evenings. It’s a warm hug in a bowl that promises to be your new favorite go-to meal!
Ingredients
Scale
- 1 lb ground beef (85-90% lean)
- 12 oz medium-sized pasta (penne, rigatoni, or orecchiette)
- 1 cup heavy cream
- 1 cup beef broth (low-sodium)
- 1 can (14.5 oz) canned diced tomatoes (petite or regular)
- 2 tbsp tomato paste
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- Splash of beef broth or non-alcoholic red wine for deglazing
- Olive oil (if needed for browning beef)
Instructions
- Cook the Pasta: Get a large pot of salted water boiling. Add your chosen pasta shape and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta and set aside.
- Brown the Beef: Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until browned all over, then transfer to a plate lined with paper towels to drain excess fat, leaving about 1-2 tablespoons of fat in the pan.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Stir in the tomato paste with the onions and garlic. Cook for 1-2 minutes, stirring constantly to deepen the flavor.
- Deglaze and Simmer: Pour in the non-alcoholic alternative (or beef broth) and scrape up any browned bits from the bottom of the pan. Stir in the diced tomatoes, beef broth, Italian seasoning, salt, and black pepper. Bring to a gentle simmer, cover, and cook for at least 10-15 minutes.
- Add Creamy Goodness: Remove the lid and stir in the heavy cream. Warm through for about 2-3 minutes, then stir in half of the freshly grated Parmesan cheese until melted.
- Combine and Serve: Add the drained pasta and cooked ground beef back into the skillet. Toss until the pasta is thoroughly coated in the sauce, adding reserved pasta water if the sauce is too thick.
- Final Touches: Taste and adjust seasonings if necessary. Serve immediately in warm bowls, garnished with remaining Parmesan cheese and a sprinkle of fresh parsley or basil.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Ensure to cook the pasta al dente as it will continue to cook in the sauce. Taste and season at every step for maximum flavor. Freshly grated cheese is recommended for the best texture and taste.