Description
This creamy one pot pasta with beef and tomato sauce is the perfect weeknight dinner. Everything cooks in one pot for maximum flavor and minimal clean-up. Hearty, comforting, and ready in just 30 minutes, this recipe is family-friendly and packed with bold Italian-inspired taste.
Ingredients
Scale
- 1 1/2 tbsp olive oil: adds richness and helps sauté the aromatics
- 2 garlic cloves, minced: builds savory depth
- 1 onion, finely chopped: enhances flavor and sweetness
- 500g (1 lb) ground beef: hearty protein base
- 2 tsp Italian herbs: classic seasoning blend
- 2 tbsp tomato paste: boosts tomato flavor and thickens sauce
- 400g (14 oz) crushed tomatoes: creates robust, tangy base
- 4 cups (1 L) chicken broth, low sodium: adds savory depth and cooks the pasta
- 350g (12 oz) fusilli, penne, elbow macaroni or similar short pasta: absorbs sauce and adds texture
- 1/2 tsp red pepper flakes (optional): subtle heat
- 1 1/2 tsp salt: balances flavor
- 1/2 tsp black pepper: adds gentle spice
- 3/4 cup heavy cream: makes the sauce silky and creamy
- Parmesan cheese, grated: savory topping
- Fresh parsley, chopped (optional): adds freshness and color
Instructions
- Heat olive oil in a large pot over high heat. Add garlic and onion. Cook for 1–2 minutes until softened.
- Add ground beef. Break it apart and cook until no pink remains.
- Stir in Italian herbs. Cook for 30 seconds to release flavor. Add tomato paste and cook for 1 more minute.
- Pour in crushed tomatoes, broth, salt, pepper, and red pepper flakes if using. Stir well.
- Add uncooked pasta to the pot. Stir again to coat in sauce.
- Bring to a simmer. Cook uncovered for 15 minutes, stirring regularly to prevent sticking. The sauce will thicken.
- Stir in heavy cream. Simmer for another 1–2 minutes. The sauce should be slightly runny — this is perfect.
- Remove from heat. Let the pasta rest for 1–2 minutes to absorb extra sauce.
- Serve hot with Parmesan and parsley if desired.
Notes
- Stir regularly, especially toward the end, to prevent sticking.
- The sauce will thicken as it rests — don’t worry if it looks runny initially.
- Use short pasta for even cooking; long pasta should be broken in half.
- Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth.
- Not recommended for freezing due to the cream in the sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/5 of recipe)
- Calories: 610
- Sugar: 8g
- Sodium: 988mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 97mg
Keywords: One Pot Pasta Recipes, creamy pasta, easy dinner, beef pasta, comfort food, Italian-inspired pasta