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Avatar photoEmily Garcia

One-Pot Creamy Beef Pasta

This recipe is a time-saving, comforting dinner that combines savory ground beef and pasta with a rich, creamy tomato sauce, all made in a single pot. It's the perfect solution for a hearty family meal with almost no cleanup!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Pasta
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground beef (Lean ground beef, 85–90% recommended) (Beef)
  • 1 Onion, diced (Aromatics)
  • 3 cloves Garlic cloves, minced (Aromatics)
  • 1 can (28 oz) Crushed tomatoes (Liquids/Sauce)
  • 2 cups Beef broth (Liquids/Sauce)
  • 1 pound Pasta (penne, rigatoni, or fusilli) (Uncooked) (Pasta)
  • 1 cup Heavy cream (Finishing)
  • 1 cup Grated Parmesan cheese (Freshly grated melts best) (Finishing)
  • Salt and pepper (To taste) (Finishing)
  • Fresh basil (For garnish) (Finishing)

Equipment

  • large, deep pot or Dutch oven One-pot cooking

Method
 

  1. In a large, deep pot or Dutch oven, cook the ground beef over medium heat until no pink remains. Use a wooden spoon to break it up as it cooks. Drain off any excess fat from the pot.
  2. Add the diced onion and minced garlic to the pot. Cook for about 3–4 minutes until they are soft and smell wonderful.
  3. Pour in the crushed tomatoes and the beef broth. Stir everything well to combine the savory flavors.
  4. Add the uncooked pasta directly to the pot. Bring the mixture to a gentle boil, then immediately reduce the heat to a steady simmer.
  5. Let the pasta simmer, making sure to stir it every few minutes to prevent it from sticking to the bottom of the pot. Cook until the pasta is tender (al dente), usually about 10–12 minutes. The sauce will reduce and thicken as it cooks.
  6. Once the pasta is tender, remove the pot completely from the heat. Stir in the heavy cream and the grated Parmesan cheese until the cheese is completely melted and the sauce turns smooth and beautifully creamy.
  7. Season the dish with salt and pepper to taste. Garnish with fresh basil before dishing it out!

Notes

For the richest flavor, brown the ground beef well. Always add the heavy cream after the pasta is fully cooked and the heat is reduced or off to prevent the cream from curdling in the tomato acid. Short, sturdy pasta shapes like penne, rigatoni, or fusilli work best. Leftovers store well for up to 3 days; add a splash of milk or water when reheating.