Creamy Beef One Pot (Print Version)
A rich, one-pot pasta made with ground beef, cheesy tomato cream sauce, and ready in just 35 minutes. Great for weeknights!
# Ingredients:
→ Base Ingredients
01 -
2 garlic cloves, finely chopped
02 -
1 onion, chopped into small pieces
03 -
16 ounces of spiral-shaped pasta like fusilli or rotini
04 -
1 pound of ground beef (90% lean)
→ Sauce & Dairy
05 -
½ cup of freshly grated Parmesan cheese
06 -
½ cup of thick heavy cream
07 -
3 cups of beef broth
08 -
1 28-ounce can of crushed tomatoes (San Marzano is ideal)
→ Seasonings
09 -
1 tablespoon of olive or avocado oil
10 -
1 tablespoon of dried Italian herbs
11 -
½ teaspoon of crushed red pepper flakes (optional)
12 -
½ teaspoon of freshly cracked black pepper
13 -
1 teaspoon of salt
# Steps:
01 -
In a big heavy pot or Dutch oven, warm up some olive oil over medium-high heat. Add your chopped onion and garlic. Stir occasionally and cook until soft, which should take about 4 to 6 minutes.
02 -
Add your ground beef to the pot. Sprinkle in Italian herbs, salt, black pepper, and red pepper flakes if you like a kick. Break up the meat using a wooden spoon and cook until browned.
03 -
Pour in the crushed tomatoes and beef broth. Mix everything together, then increase the heat to let it start bubbling.
04 -
Add your pasta to the pot, then lower the heat to medium. Put the lid on and let it cook for 9-12 minutes, giving it a stir now and then so the pasta doesn't stick. It should reach a firm, chewy texture.
05 -
Take the pot off the heat. Stir in the heavy cream along with half the Parmesan cheese. If the sauce feels too thick, add small splashes of beef broth. To thicken it more, put it back on medium heat for a couple of minutes.
06 -
Serve the creamy pasta right away. Sprinkle the rest of the Parmesan on top. The sauce will naturally thicken a bit as it cools.
# Helpful Notes:
01 -
Only one pot to wash—less cleanup, more time to enjoy!
02 -
Cooking the pasta in the sauce amps up the flavor.