Creamy Beef Pasta — Easy Weeknight Comfort

A comforting creamy beef pasta dish with a silky sauce, savory meat, and tangy cheese, perfect for a quick weeknight meal.

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Cook the pasta: Bring a large pot of salted water to a boil and cook 400 g (14 oz) pasta until 2 minutes shy of package al dente, about 7–9 minutes. Reserve 240 ml (1 cup) pasta cooking water, then drain the pasta. Set aside.
Brown the beef: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add 500 g (1.1 lb) ground beef and cook, breaking it up, until deep brown and no longer pink, about 6–8 minutes.
Sauté aromatics and tomato paste: Push the beef to the side, add the diced onion, and cook until translucent and fragrant, about 4 minutes. Stir in 3 minced garlic cloves and 2 tbsp (30 ml) tomato paste, and cook for 1 minute.
Build the sauce: Pour in 480 ml (2 cups) low-sodium beef broth, scrape up browned bits, then simmer for 3 minutes to concentrate flavor.
Finish with cream and cheese: Reduce heat to low and stir in 240 ml (1 cup) heavy cream. Simmer gently for 2–3 minutes, then stir in 60 g (1/2 cup) grated Parmesan and 1/2 tsp black pepper.
Combine pasta and sauce: Return the partially cooked pasta to the skillet with 120–240 ml (1/2–1 cup) reserved pasta water and toss over medium heat for 1–2 minutes.
Adjust and rest: Taste and adjust seasoning. Let the pan rest off the heat for 2 minutes.
Serve: Plate immediately and finish with extra grated Parmesan and black pepper.

Save some pasta water to help the sauce cling. Make-ahead by preparing the sauce up to Step 5 and refrigerate for up to 2 days.