Description
This one pot creamy tomato beef pasta is your go-to comfort food. Made with lean ground beef, aromatic herbs, and a rich tomato cream sauce, this 30-minute meal comes together in one pan—easy cleanup and bold flavor guaranteed.
Ingredients
1 1/2 tablespoons olive oil
2 garlic cloves, finely minced
1 onion, finely chopped
1 pound lean ground beef
2 teaspoons dried Italian herbs (or a mix of oregano, basil, and parsley)
2 tablespoons tomato paste
14 ounces crushed tomatoes
1/2 teaspoon red pepper flakes (optional)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 cups low-sodium vegetable broth
12 ounces short pasta (fusilli, penne, or elbow macaroni)
3/4 cup heavy cream
For Serving (Optional):
Grated Parmesan cheese
Chopped fresh parsley
Instructions
1. Heat olive oil in a large heavy-bottomed pot over high heat. Add garlic and onion, cooking for about 1 1/2 minutes until softened and fragrant.
2. Add ground beef, breaking it apart with a spoon. Cook until it’s no longer pink. Stir in Italian herbs and cook for 30 seconds, then add tomato paste and cook for another minute.
3. Add crushed tomatoes, vegetable broth, salt, pepper, and red pepper flakes if using. Stir well. Add in the dry pasta.
4. Bring everything to a simmer and cook uncovered for about 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Stir more frequently towards the end of cooking.
5. Add heavy cream and let it simmer for another 1–2 minutes. The sauce will still be slightly loose, which is ideal as the pasta will continue absorbing liquid.
6. Remove from heat. Stir well and serve hot, topped with grated Parmesan and parsley if desired.
Notes
You can substitute ground beef with ground turkey or plant-based meat alternatives.
For a lighter version, use half-and-half instead of heavy cream.
This dish thickens as it cools—add a splash of broth or cream when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Italian-American