One pot creamy tomato beef pasta
This one pot creamy tomato beef pasta is an easy, flavorful dish that brings together tender beef, creamy sauce, and pasta.
Equipment
- Large heavy-based pot
Ingredients
- 1.5 tablespoon olive oil
- 2 cloves garlic finely minced
- 1 onion finely chopped
- 500 g beef mince / ground beef
- 2 teaspoon Italian herbs (Note 1)
- 2 tablespoon tomato paste
- 400 g crushed tomatoes (or tomato passata)
- 0.5 teaspoon red pepper flakes (optional)
- 1.5 teaspoon cooking salt/kosher salt
- 0.5 teaspoon black pepper
- 4 cups chicken stock/broth low sodium (Note 2)
- 350 g short pasta / fusilli, penne, elbow macaroni (Note 3)
- ¾ cups thickened cream / heavy cream
- Parmesan cheese finely grated
- Parsley finely chopped, optional
Instructions
- Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 ½ minutes.
- Add beef and cook, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute to cook out the raw flavour.
- Add crushed tomato, chicken stock, salt, pepper and red pepper flakes, if using. Stir, then add the pasta.
- Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end until the pasta is just about cooked.
- Add cream, then simmer for a further 1 to 2 minutes. It will still be quite saucy.
- Remove from the stove. Give it a good stir then ladle into bowls. Serve with parmesan and parsley.
Notes
If you don’t have Italian herbs, use a mix of dried oregano, parsley, and basil. Leftovers will keep for 3 days in the fridge. Not suitable for freezing.
Nutrition
Serving: 1servingCalories: 610kcalCarbohydrates: 64gProtein: 35gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 97mgSodium: 988mgPotassium: 1013mgFiber: 5gSugar: 8gVitamin A: 868IUVitamin C: 11mgCalcium: 105mgIron: 5mg
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