Description
A quick and comforting stovetop creamy ground beef pasta that combines savory ground beef, aromatic garlic and onions, tender pasta, and a rich creamy tomato sauce. Perfect for a family dinner in just 30 minutes.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (optional)
- 1 (14.5 oz) can diced tomatoes, drained
Dry and Seasoning
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups uncooked pasta (penne, rotini, or elbow macaroni)
Liquids and Oil
- 1 tablespoon olive oil
- 2 cups beef broth
Instructions
- Prepare the ingredients: Finely chop the small onion and mince the garlic cloves. Drain the diced tomatoes to avoid excess liquid in the sauce.
- Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Sauté aromatics: Add the finely chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened and fragrant, about 3-4 minutes.
- Season the mixture: Stir in the dried Italian seasoning, salt, and black pepper. Mix well to coat the beef and aromatics evenly.
- Add liquids and pasta: Pour in the beef broth and add the drained diced tomatoes. Bring the mixture to a gentle boil. Add the uncooked pasta and stir to combine. Reduce heat to a simmer.
- Simmer and cook pasta: Cover the skillet and simmer for about 12-15 minutes, or until the pasta is tender and has absorbed much of the liquid. Stir occasionally to prevent sticking.
- Add cream and cheese: Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
- Garnish and serve: Remove from heat. Sprinkle with fresh chopped parsley if desired for a burst of color and herbaceous flavor. Serve hot immediately for best taste and texture.
Notes
- Use any short pasta you prefer such as penne, rotini, or elbow macaroni.
- To reduce fat, substitute ground turkey or lean beef and use half-and-half instead of heavy cream.
- If you prefer a spicier sauce, add red pepper flakes when sautéing garlic and onions.
- Leftovers store well in the refrigerator for up to 3 days and reheat with a splash of broth or cream to loosen the sauce.
- Fresh Parmesan cheese provides richer flavor compared to pre-grated options.
