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One-Pot Creamy Beef Pasta Dinner - Comfort Food Made Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 pound, 85–90% lean)
  • Yellow onion (1 medium, diced)
  • Garlic (3–4 cloves, minced)
  • Dried pasta (12 ounces, short shapes like penne, rigatoni, or rotini)
  • Beef broth (3 to 3 1/2 cups, low sodium)
  • Crushed tomatoes (1 can, 14–15 ounces)
  • Tomato paste (2 tablespoons)
  • Heavy cream (1/2 cup) or half-and-half for lighter
  • Grated Parmesan (1/2 cup, plus more for serving)
  • Olive oil (1 tablespoon, if needed)
  • Italian seasoning (1 teaspoon)
  • Smoked paprika (1/2 teaspoon) for warmth
  • Red pepper flakes (pinch, optional)
  • Salt and black pepper (to taste)
  • Fresh parsley (small handful, chopped, optional for garnish)

Method
 

  1. Brown the beef. Heat a large, deep skillet or Dutch oven over medium-high. Add the ground beef and season with salt and pepper. Cook, breaking it up, until browned with some crisp edges, about 5–7 minutes. If there’s excess fat, spoon off all but about a tablespoon.
  2. Sauté the aromatics. Add the diced onion to the pot. Cook until softened and lightly golden, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. If the pan looks dry, splash in a little olive oil.
  3. Build the sauce base. Stir in the tomato paste and cook for 1 minute to caramelize slightly. Add Italian seasoning, smoked paprika, and red pepper flakes if using. This step deepens the flavor and keeps the sauce from tasting flat.
  4. Add liquids and pasta. Pour in the crushed tomatoes and 3 cups of beef broth. Stir well, then add the dry pasta. Make sure the pasta is mostly submerged; add the remaining broth if needed.
  5. Simmer to al dente. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered, stirring every 1–2 minutes to keep the pasta from sticking, 10–12 minutes or until the pasta is just al dente. If the liquid reduces too quickly, add a splash more broth or water.
  6. Make it creamy. Lower the heat. Stir in the heavy cream and Parmesan. Simmer 1–2 minutes until the sauce thickens and coats the pasta. Taste and adjust salt and pepper.
  7. Finish and serve. Turn off the heat and let the pot rest 2 minutes to set. Sprinkle with chopped parsley and extra Parmesan. Serve hot with a simple green salad or steamed vegetables.