Creamy Beef and Pasta
This amazing dish features a marriage of two favorites – savory ground beef and pasta. The sauce is reminiscent of Bolognese, but kicked up with a little cream, so it’s as rich as it is satiny. And, the pasta cooks right in the sauce, so it’s seasoned all the way through (and you have one pan to clean)!
This is the ultimate comfort food! It’s insanely satisfying, and hits your taste buds from every angle – savory, tangy, creamy, cheesy, and slightly fiery thanks to the red pepper flakes (you can add a little or a lot).
I used ground beef, but poultry works too! If you’re a ground chicken/ground turkey fan, feel free to swap that in for the beef. The dish is just as awesome with poultry as it is with beef. Oh, and I used 90% lean beef. If you use a fattier cut, simply drain away excess fat (if necessary) after browning the meat.
Have fun with the pasta shape! I used medium shells; I like how the sauce works its way into the middle so you’re guaranteed a burst of sauce in every bite. That said, any small shape works – including penne, mini penne, rigatoni/mezzi rigatoni, bowties, fusilli, and elbows. Gluten-free pasta is also an option! I recently tried gluten-free pasta at a cross country meet and it was delicious. It’s come a long way!
I used Italian herb seasoning for great flavor. I love the herb medley because it boasts basil, oregano (or marjoram), rosemary, parsley, thyme, and bay leaves. Brands vary, but those are the usual suspects in the seasoning blend. If you don’t have Italian herb seasoning, you can use any of those listed above, or a few of them (use about 1/2 teaspoon each).
I used crushed tomatoes, but you can use other tomato varieties. I love how crushed tomatoes create a smooth sauce with little bits of tomato visible on the pasta (versus using tomato sauce). That said, you can use tomato sauce, tomato purée, and even diced or petite diced tomatoes. When using diced tomatoes, add the liquid too – don’t drain the can.
How should you serve your creamy beef and pasta? I suggest a crisp green salad on the side, or steamed or roasted broccoli, broccolini, asparagus, or green beans. A nice hunk of artisan bread would be a nice way to round out the meal.
Creamy Beef and Pasta
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped, about 1 cup
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 2 teaspoons Italian herb seasoning
- 1 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 28- ounce can crushed tomatoes, or tomato purée
- 3 cups beef broth, or chicken broth
- 1 pound short pasta of choice, such as medium shells, fusilli, penne/mini penne, or elbow macaroni
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese, plus more for serving
- Chopped fresh parsley for serving, optional
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Add the beef and cook until browned, breaking up the meat as it cooks. If necessary, drain away any fat.
- Add the Italian seasoning, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Fold in the tomato paste until incorporated.
- Add the crushed tomatoes and broth and bring to a boil. Add the pasta and return to a boil. Reduce the heat slightly and gently boil the pasta until tender, stirring occasionally to make sure the pasta isn’t sticking to the bottom of the pan. Timing will depend on your pasta shape. Note that the pasta will take slightly longer to cook than the package directions suggest.
- Reduce the heat to low and stir in the cream and parmesan cheese. Cook for 1 minute to heat through. Season to taste with salt and black pepper.
- Ladle the mixture into bowls and top with parsley. Serve with extra parmesan cheese on the side.