Description
A rich and comforting one pot creamy tomato beef pasta that combines ground beef, tomatoes, herbs, and cream with short pasta cooked directly in flavorful chicken stock for an easy, flavorful dinner.
Ingredients
Units
Scale
Main Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500 g beef mince / ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 400 g 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) low sodium chicken stock / broth
- 350 g short pasta (fusilli, penne, elbow macaroni)
- 3/4 cups thickened / heavy cream
Instructions
- Sauté Aromatics: Heat the olive oil in a large heavy-based pot over high heat. Add the minced garlic and chopped onion, cooking for 1 1/2 minutes until fragrant and translucent.
- Cook Beef & Seasonings: Add the ground beef to the pot, breaking it up as you go, and cook until no pink remains. Stir in the Italian herbs and cook for 30 seconds. Add the tomato paste and cook for an additional 1 minute to eliminate any raw tomato flavor.
- Add Liquids and Pasta: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir to combine, then add the pasta directly into the sauce mixture.
- Simmer Pasta: Bring the liquid to a gentle simmer. Cook uncovered for 15 minutes, stirring every couple of minutes and more frequently near the end to prevent pasta from sticking to the pot, until the pasta is just cooked al dente.
- Add Cream and Finish: Stir in the heavy cream and simmer for an additional 1 to 2 minutes. The sauce will remain quite saucy, which is ideal as the pasta will continue to absorb the liquid.
- Serve: Remove from heat, give the pasta a good stir, then ladle into bowls. Serve immediately, optionally garnished with parmesan and fresh parsley.
Notes
- Italian herbs can be substituted with a mix of dried oregano, parsley, and basil or 1 tsp Worcestershire sauce.
- Use store-bought low sodium chicken stock or broth for richer flavor; alternatively, use stock powders like Vegeta or Knorr mixed with water.
- Any short pasta works well, such as penne, fusilli, or elbow macaroni—avoid tiny pastas like orzo.
- If using long pasta, break it in half and reduce to about 400 g for even cooking.
- Leftovers last up to 3 days refrigerated but are not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
