Description
One-Pot Creamy Ground Beef Pasta instantly takes me back to late-night cooking sessions in my Austin apartment, when I’d test bold flavors after long shifts at the restaurant and call friends over for taste tests. I’d sear the beef, toss in garlic, and let the pasta simmer right in the pot—simple, cozy, and wildly satisfying. As a chef who loves approachable comfort food, One-Pot Creamy Ground Beef Pasta became my go-to for busy weeknights and casual gatherings. It’s hearty, creamy, and reliably delicious—the kind of dish that invites seconds, stories, and an easy cleanup.
Ingredients
1 lb ground beef (85–90% lean)
1 medium onion, diced
3 garlic cloves, minced
1 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
Pinch red pepper flakes
28 oz can crushed tomatoes or 2 cups passata
3 cups beef broth
12–16 oz short pasta (fusilli, rotini, shells, or conchiglie)
½ cup heavy cream
½ cup freshly grated Parmesan
Olive oil for sautéing
Optional parsley for garnish
Instructions
1. Warm 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sauté diced onion and minced garlic until fragrant and softened, 3–4 minutes.
2. Add 1 pound ground beef. Break it up, then season with Italian seasoning, salt, pepper, and optional red pepper flakes. Cook until browned, 5–7 minutes. Drain excess fat if needed.
3. Stir in crushed tomatoes and beef broth. Bring to a lively simmer.
4. Add short pasta. Cover and cook, stirring occasionally, 9–12 minutes until al dente and the sauce thickens.
5. Off heat, stir in heavy cream and Parmesan. Adjust with a splash of broth if too thick, or simmer 1–2 minutes if too thin. Serve immediately.
Notes
Choose pasta shapes like rotini, shells, or conchiglie to catch the sauce; follow package time and taste at the earliest minute.
Keep cream at room temperature to prevent splitting; add off heat for the silkiest finish.
Stir every 2–3 minutes while the pasta cooks to prevent sticking and ensure even absorption.
Boost umami with 1 teaspoon Worcestershire or a pinch of smoked paprika; both deepen flavor without extra time.
Grate Parmesan fresh so it melts smoothly and doesn’t clump.
Refrigerate in airtight containers for 3–4 days; the sauce thickens as it sits, which is normal.
Reheat on the stovetop or microwave with a splash of broth, milk, or water to loosen the sauce.
Freeze up to 2–3 months in meal-prep portions; thaw overnight, then reheat gently with added liquid.
Under-cook pasta by 1–2 minutes if freezing to maintain bite after reheating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 7g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg