Description
A fast, comforting one-pan creamy beef pasta that cooks in just 30 minutes, perfect for family dinners.
Ingredients
Scale
- 400 g (14 oz) ground beef (80/20)
- 300 g (10.5 oz) dried penne or fusilli
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 400 g (14 oz) canned crushed tomatoes
- 480 ml (2 cups) low-sodium beef stock or water
- 120 ml (1/2 cup) heavy cream
- 60 g (1/2 cup) grated Parmesan cheese
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1/2 tsp (1.5 g) black pepper, freshly ground
- 1/2 tsp (1 g) red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Heat the skillet over medium-high until hot, about 2 minutes. Add olive oil and ground beef, seasoning with salt and black pepper. Brown without crowding, breaking the meat into large pieces, for about 6–7 minutes.
- Add the chopped onion to the same skillet and cook until translucent and fragrant, about 2–3 minutes. Add the minced garlic and cook until aromatic, about 30 seconds.
- Return the reserved beef to the pan. Pour in crushed tomatoes and beef stock. Stir to dissolve any browned bits and bring to a simmer over medium-high heat.
- Stir in dried pasta, ensuring it is submerged. Cover and reduce heat to medium-low, simmering for about 10–12 minutes, stirring every few minutes.
- Remove from heat and stir in heavy cream and grated Parmesan until smooth. Add red pepper flakes if using and chopped parsley. Taste and adjust with salt and pepper before serving.
Notes
For a lighter version, substitute heavy cream with whole milk plus 1 tbsp butter. This dish reheats well and can be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg