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This rich and cozy ground beef pasta has totally bailed me out on hectic nights. The real trick? Boiling the noodles straight in the sauce, so they drink up all that goodness. It smells amazing and you only mess up a single pot. Can't beat that.
I whipped this up at my sister's place while she was feeling rough, and even her picky kids went back for more. That’s when I realized I was onto something good.
Tasty Ingredients Guide
- Heavy cream: Swirls in at the end for that smooth, silky finish
- Good pasta: Pick short guys—spirals or tubes soak up sauce really well
- Lean ground beef: Adds meaty flavor without making things greasy
- San Marzano crushed tomatoes: Sweet and bright and bring the sauce alive
- Chopped onion: The big flavor base—don’t skip it
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Making Pasta Awesome
- Creamy Finish
- At the finish line, stir in your cream and Parmesan. You’ll see the sauce turn glossy and rich in moments.
- Pasta Time
- Toss pasta straight into your bubbling sauce. It soaks up every bit of flavor as it cooks away.
- Broth and Tomato Boost
- Once the beef’s ready, pour in your tomatoes and broth. Your kitchen will start smelling incredible.
- Brown the Beef
- Brown up the ground beef until you get lovely little crispy bits, breaking it up as you go—it adds big flavor.
- Onion Magic
- Let the chopped onions get soft in some olive oil so all the sweetness comes out first.
Go a bit lighter with liquid than you think—my first try was a little too soupy, but less is more. The pasta keeps drinking up liquid even after you turn off the stove.
Make It Totally Yours
If I have mushrooms on hand, I add them with the onions—they’re awesome here. Fresh oregano and basil from the garden don’t hurt either. A little Italian sausage can spice things up for a fun twist.
Tasty Complements
I can’t go without some crusty garlic bread for swiping up extra sauce. A tangy arugula salad with lemony dressing makes it all feel lighter. On chill nights, even a handful of cherry tomatoes is enough on the side.
Storing Leftovers Right
This dish somehow turns even better the next day, so stash it tightly closed in the fridge for a couple of days. Add a splash of broth or cream when you warm it up to get that creamy sauce back.
Better on Day Two
You can gently reheat it on the stove, giving it a stir now and then. The microwave’s fine too—just cover it and use half power so it doesn’t dry out.
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Easy Veggie Upgrade
Boost the goodness with a couple handfuls of spinach right at the end—it melts into the sauce. Baby kale slides in easily too, and even picky kids won’t mind.
After loads of pasta dinners, this one’s the one I always fall back on. There’s just something magic about turning simple ingredients and a single pot into something that feels special. Most days, that’s what makes family meals the best.
Recipe FAQs
- → What kind of pasta should I use?
- Go for short shapes like penne, rotini, or fusilli. They cook evenly and grab onto the sauce perfectly.
- → Can I prep this in advance?
- It’s best fresh, but leftovers last 3-4 days in the fridge. Reheat with a bit of broth if the sauce thickens.
- → What’s a substitute for heavy cream?
- Swap with whole milk or half-and-half if needed, but for ultimate creaminess, stick to heavy cream.
- → Can this dish be frozen?
- Yep, freeze it for up to 3 months. The pasta might soften a bit after reheating, though.
- → What goes well with this pasta?
- Pair it with garlic toast, Texas toast, or a fresh green salad for a balanced meal.