Go Back
–+ servings
One pot creamy tomato beef pasta

One pot creamy tomato beef pasta

This One pot creamy tomato beef pasta is a delicious and easy meal made in one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 5 servings
Calories 610 kcal

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 (chilli 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 fusilli /penne, elbow macaroni or other short pasta (Note 3)
  • 0.75 cups thickened cream

Serving

  • 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 (ensure pasta doesn't stick to base) until the pasta is just about cooked.
  • Add cream, then simmer for a further 1 to 2 minutes. It will still be quite saucy – this is what you want! Pasta absorbs liquid quickly, so it will still be nice and oozy when you start eating.
  • Remove from the stove. Give it a good stir then ladle into bowls. Serve with parmesan and parsley.

Notes

Italian Herbs – Just a store bought mix, very common at grocery stores. If you don’t have any, just use a mix of dried oregano, parsley, basil. Or sub with a teaspoon of Worcestershire sauce. Chicken stock/broth – Tastier than water! I stock up when on sale. Economical alternative – I recommend using Vegeta stock powder or Chinese chicken stock powder plus water. Any short pasta will work here, like macaroni, penne etc but not tiny ones like risoni/orzo. If using long pasta, easiest to break in half and you can cook about 400g/14oz. 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
Keyword Beef, Creamy, easy recipe, one pot, pasta, Tomato
Tried this recipe?Let us know how it was!