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)!

Course Main Course

Cuisine American, Italian

Keyword beef and pasta, easy pasta recipe, one pan meal

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 885kcal

Author Robin Miller

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.

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