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One Pot Creamy Tomato Beef Pasta

A quick and comforting meal that comes together in one pot, perfect for busy weeknights with rich flavors and creamy goodness.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef Main protein; swap for ground turkey or chicken for a leaner option.
  • 2 cloves Garlic Adds depth; fresh or powdered works fine.
  • 1 medium Onion For a savory base; use shallots if you prefer a milder flavor.
  • 28 oz Crushed tomatoes The heart of the sauce; tomato puree can be used in a pinch.
  • 2 cups Chicken stock Fuels the flavors; vegetable broth is a good substitute.
  • 8 oz Pasta Your choice; whole wheat or gluten-free pasta can change the texture or dietary needs.
  • 1 cup Heavy cream For richness; half-and-half works if you’re looking to lighten it up.
  • 1 tbsp Italian herbs Enhances the pasta; fresh herbs add a burst of flavor, but dried versions will do.
  • 1/2 tsp Red pepper flakes Brings some heat; omit if you’re not a fan of spice.
  • 1/2 cup Parmesan cheese For garnishing; fresh additions that elevate the dish.
  • 1/4 cup Fresh parsley For garnishing; adds freshness.

Method
 

Preparation
  1. Heat the oil on high heat in a large, heavy-based pot. Cook garlic and onion for 1 1/2 minutes.
Cooking
  1. Add ground beef and cook, breaking it up as you go, until there’s no red meat visible. Add the Italian herbs, then the tomato paste; cook for 1 minute to rid the raw flavor.
  2. Add crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if using. Stir well, then add pasta.
  3. Bring to a simmer and cook for approximately 15 minutes, stirring occasionally, ensuring the pasta doesn’t stick to the pot.
  4. Add the cream and simmer for another 1-2 minutes.
  5. Remove from the heat and stir. Ladle into bowls, topping with parmesan and parsley.

Notes

Ensure the pasta is adequately coated but not soupy. Stir frequently to prevent sticking. Overcooking should be avoided; the pasta should be al dente for the best texture. To make it vegetarian, substitute beef with mushrooms or lentils. Consider adding seasonal vegetables for extra nutrition.