Make this One Pot Creamy Tomato Beef Pasta when you want something good but don't want lots of dishes. Everything cooks in one pot - the beef, pasta, and creamy tomato sauce. Simple but tastes like you worked hard.
Why Make This
Perfect for busy nights when you need dinner fast. The beef makes it filling, and the creamy sauce makes everyone happy. Use whatever pasta's in your cupboard. Best part? Only one pot to wash after. Kids love it, grown-ups too.
What You Need
- Oil: 2 spoons olive oil
- Garlic: 4 cloves, chopped tiny
- Onion: 1 big one, cut small
- Ground Beef: 1 pound
- Italian Herbs: 1 big spoon
- Tomato Paste: 2 spoons
- Crushed Tomatoes: 1 big can
- Red Pepper: Pinch if you like heat
- Salt: Start with 1 spoon
- Black Pepper: Fresh ground
- Chicken Broth: 3 cups
- Pasta: 1 pound short kind
- Heavy Cream: 3/4 cup
- Parmesan: 1/2 cup grated
- Parsley: Handful chopped
How to Make It
- Start cooking:
- Heat oil in biggest pot over high heat. Throw in garlic and onion. Cook 2 minutes till soft.
- Cook meat:
- Add beef. Break it up with spoon. Cook till brown - about 5 minutes. Drain extra fat if you want.
- Add flavors:
- Put in Italian herbs, tomato paste. Stir 1 minute till smells good.
- Make sauce:
- Pour in tomatoes, broth. Add salt, pepper. Stir good. Let start bubbling.
- Cook pasta:
- Put pasta in pot. Stir so it don't stick. Turn heat medium-low. Cook 15 minutes, stir often.
- Make it creamy:
- Pour in cream. Cook 2 more minutes. Sauce should coat pasta good.
- Check it's done:
- Try pasta - should be soft but not mushy. Need more salt? Add now.
- Serve up:
- Put in bowls. Top with cheese and parsley if you want.
Why One Pot Works
Everything cooks together so flavors mix better. Pasta soaks up sauce while it cooks - tastes better than cooking separate. Less dishes to wash. Sauce gets thick and creamy cause starch from pasta stays in pot.
Making Perfect Sauce
Use enough liquid so pasta cooks right. If sauce looks dry, add splash hot broth. Stir bottom of pot often or pasta sticks. Want it thicker? Cook few extra minutes. Too thick? Add bit more broth. Cream goes in last or might curdle.
Picking Good Stuff
Get beef with some fat - makes better flavor. Regular pasta works better than fancy kinds. Fresh garlic tastes better than jar stuff. Want it richer? Use full-fat cream. Need it lighter? Try half-and-half. Real parmesan cheese melts best.
Quick Fixes
Sauce too thin? Cook longer with lid off. Pasta not done? Add cup hot broth, cook more. Bottom burning? Heat's too high - turn down. Need more flavor? Add pinch salt or more cheese. Like it spicy? Add red pepper flakes.
Saving Leftovers
Keeps good 3 days in fridge. Gets thick when cold - that's normal. Add splash of milk when warming up. Heat slow on stove, stir lots. Some folks like extra cheese on leftovers. Don't freeze - pasta gets mushy.
Frequently Asked Questions
- Can I use different pasta?
- Any short pasta works great! Try penne, bowties, or shells.
- Small shapes cook best in the sauce. Just check the box for cooking time - might need a few minutes more or less than the recipe says.
- Whole wheat pasta needs extra liquid and time.
- Rice pasta gets mushy quick, so watch it close.
- Some folks like broken spaghetti too.
- Whatever you pick, keep stirring so it doesn't stick to the bottom!
- Need more spice?
- Easy to heat it up! Add extra red pepper flakes while cooking the beef.
- A spoon of cayenne makes it really hot.
- Some hot sauce works great - add it with the tomatoes.
- Diced jalapeños give nice fresh heat.
- Even black pepper adds kick.
- Start with a little - you can always add more at the table.
- Keep some sour cream handy if it gets too spicy!
- Can I add veggies?
- Load 'em up! Spinach is super easy - toss in at the end.
- Sliced mushrooms cook with the meat.
- Zucchini or peppers need about 5 minutes.
- Frozen peas or corn go in last few minutes.
- Whatever you add, cut pieces small so they cook quick.
- Some veggies release water, so you might need less liquid.
- Fresh stuff like tomatoes? Add those at the end so they don't get mushy.
- How do I save leftovers?
- Put in a tight container while it's still warm.
- Keeps in fridge 3 days. Don't freeze - pasta gets weird and sauce breaks up.
- When reheating, add a splash of milk or cream - brings the sauce back to life.
- Heat slow and stir lots. Microwave works but do it in short bursts, stirring between.
- Some folks like it cold - makes great lunch box food!
- What about using other meat?
- Turkey or chicken make it lighter. Grind it up fine so it cooks like beef.
- Italian sausage adds great flavor - just drain extra fat.
- Plant-based crumbles work too - add them later since they're already cooked.
- Whatever you pick, brown it well first - that's where the good flavor comes from.
- Want it richer? Mix half beef, half Italian sausage. Just keep the total amount the same.
Some More Ideas
Love easy dinners? Try chicken alfredo - same idea but with chicken and garlic cream sauce.
Or make spinach pasta - skip the meat, load up on veggies. All cook in one pot!