Creamy Beef Pasta (Print Version)
# Ingredients:
→ Key Components
01 -
2 cups uncooked pasta (rotini, penne, or elbow macaroni)
02 -
1 lb ground beef
03 -
1 small onion, chopped finely
04 -
1 tablespoon olive oil
05 -
2 cloves garlic, chopped
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon dried Italian herbs
08 -
1/4 teaspoon salt
09 -
2 cups of beef stock
10 -
1/2 cup rich heavy cream
11 -
1 (14.5 oz) can diced tomatoes, drained beforehand
12 -
1/2 cup grated Parmesan cheese
13 -
1/4 cup parsley leaves, chopped finely (optional)
# Instructions:
01 -
Warm up the olive oil in a big skillet over medium heat. Toss in the ground beef and cook until it's no longer pink and has browned (around 5-7 minutes). Get rid of any leftover grease.
02 -
Throw in the chopped onion and minced garlic to the skillet. Stir and cook for about 2-3 minutes until the onion softens. Mix in the Italian seasoning, salt, and black pepper.
03 -
Pour in the beef stock and drained tomatoes. Let it bubble for a few minutes (about 3-4) to bring the flavors together.
04 -
Mix in the pasta, making sure it’s all covered by the liquid. Lower the heat to medium-low, cover it, and let it cook gently for 10-12 minutes. Stir now and then, adding a bit more broth or water if it looks dry.
05 -
Pour in the cream and mix in the Parmesan. Cook for a couple of minutes (2-3) until the sauce thickens nicely.
06 -
Sprinkle parsley and some extra Parmesan (if you like), and serve it hot.
# Notes:
01 -
Swap the ground beef for turkey or chicken for a leaner version.
02 -
Throw in mushrooms, spinach, or bell peppers to sneak in extra veggies.
03 -
For a little heat, add a pinch of red pepper flakes.
04 -
Store the leftovers in the fridge for up to 3 days—just reheat to enjoy again.