Rich Creamy Beef Pasta for a Satisfying Meal (Print Version)
Whip up this comforting creamy beef pasta. Hearty ground beef, tender noodles, and a rich, savory sauce make for a truly satisfying dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground beef (80/20 recommended)
03 -
1 medium yellow onion, diced
04 -
2-4 cloves garlic, minced (measure with your heart!)
→ Creamy Sauce Essentials
05 -
2 tbsp tomato paste
06 -
2 cups beef broth (low sodium preferred)
07 -
1 cup heavy cream
08 -
1/2 cup freshly grated Parmesan cheese, plus more for garnish
→ Pasta & Seasoning
09 -
12 oz penne or rigatoni pasta
10 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
First off, get a big pot or a Dutch oven over medium-high heat with a little olive oil. Once it's shimmering, add your ground beef. Break it up with a spoon and let it get nice and brown, honestly, you want some good caramelization there for flavor. Drain any excess fat – this is where I sometimes forget, and then the sauce gets a bit greasy, oops! Now, toss in your diced onion and cook until it's softened and translucent, about 5 minutes. The smell alone is starting to make my stomach rumble!
02 -
Next up, stir in that minced garlic and the tomato paste. Let them cook for just a minute or two, stirring constantly. You want to "toast" the tomato paste a little; it deepens its flavor so much. Honestly, this step is crucial for a rich, savory dish. Then, pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it adds so much depth! Let it simmer for a few minutes to reduce slightly.
03 -
While your sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Seriously, it should taste like the ocean. Add your pasta and cook according to package directions until it's al dente – that means it still has a slight bite. I always set a timer, but I still manage to overcook it sometimes when I'm multitasking, ha! Drain the pasta, but *save about a cup of that starchy pasta water*. You might need it to adjust the consistency of your sauce later.
04 -
Reduce the heat to low, then pour in the heavy cream. Stir it all together until it's beautifully combined and heated through. Don't let it boil vigorously once the cream is in, or it might curdle. This is the moment the sauce starts to get that velvety texture. Season with salt and pepper to taste. You might want a little more than you think, but always start small and add more.
05 -
Now for the best part! Add the drained pasta directly to the pan with the creamy sauce. Toss everything together until the pasta is fully coated. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where I often get a little messy, sauce flying everywhere, but it's worth it!
06 -
Finally, stir in most of the freshly grated Parmesan cheese, saving a little for garnish. Give it another good stir until the cheese has melted into the sauce, making it even more decadent. Serve immediately, garnished with the remaining Parmesan and a sprinkle of fresh parsley. The aroma is just heavenly, warm and comforting, promising a truly satisfying meal.
# Notes:
01 -
Always salt your pasta water generously; it's the only chance to season the pasta itself!
02 -
Leftovers are actually better the next day, in my opinion, but you might need a splash of milk or broth to loosen the sauce when reheating.
03 -
If you don't have beef broth, chicken broth works, but the flavor profile will be slightly different. Still good, just different.
04 -
A little pinch of red pepper flakes in the sauce adds a lovely subtle kick without making it spicy.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
large pot for pasta
03 -
colander
04 -
wooden spoon
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 50 g
Protein: 35 g