Description
A delicious one-pot meal featuring pasta in a rich, creamy tomato sauce with ground beef, perfect for busy weeknights.
Ingredients
Scale
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g/1 lb beef mince/ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 400g/14 oz can crushed tomatoes (or tomato passata)
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tsp cooking salt/kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) chicken stock/broth, low sodium
- 350g/12 oz fusilli, penne, elbow macaroni or other short pasta
- 3/4 cups thickened/heavy cream
- Parmesan cheese, finely grated (for serving)
- Parsley, finely chopped (optional, for serving)
Instructions
- Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes, until fragrant.
- 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 deepen the flavor.
- Add crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes (if using). Stir, then add the pasta.
- Bring the mixture to a simmer and cook for 15 minutes, stirring frequently to prevent sticking.
- Add cream and simmer for an additional 1 to 2 minutes, until creamy.
- Remove from heat, stir well, and ladle into bowls for serving.
- Serve with grated Parmesan and fresh parsley for that restaurant touch.
Notes
For extra creaminess, replace half of the cream with cream cheese or mascarpone. Brown the beef well for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg