One-Pot Creamy Beef Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil or avocado oil
02 -
1 onion, diced
03 -
2 garlic cloves, minced
04 -
1 pound ground beef, 90% lean
05 -
1 tablespoon Italian seasoning
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
08 -
½ teaspoon red pepper flakes, optional
09 -
3 cups beef broth
10 -
1 28-ounce can crushed tomatoes (San Marzano recommended)
11 -
16 ounces pasta such as fusilli or rotini
12 -
½ cup heavy cream
13 -
½ cup grated Parmesan cheese
# Instructions:
01 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add diced onion and minced garlic. Cook while stirring occasionally until softened, about 4–6 minutes.
02 -
Add ground beef to the pot. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook while breaking up the meat with a wooden spoon until browned.
03 -
Pour in beef broth and crushed tomatoes. Stir to combine. Increase heat to bring the mixture to a simmer.
04 -
Add the pasta and reduce the heat to medium. Cover the pot and cook for 9–12 minutes, stirring occasionally, until the pasta is al dente.
05 -
Remove the pot from heat. Stir in the heavy cream and half of the Parmesan cheese. Adjust the sauce consistency by adding 1 tablespoon of beef broth at a time if too thick, or cooking over medium heat for a few more minutes if too thin.
06 -
Serve creamy beef pasta immediately, topped with the remaining Parmesan cheese. The sauce will thicken slightly as it cools.