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Whip up this Creamy Tomato Beef One Pot Pasta when you're craving something tasty but want to keep cleanup easy. Beef, noodles, and a rich tomato cream all cook together. You won't believe how simple and good it is.
Why You'll Love It
Great for those extra-hectic days when you gotta eat fast. The beef fills you up, that creamy sauce is a total crowd-pleaser. Use whatever kind of pasta you've got lying around. Bonus — just one pot to rinse. It's a hit with kids and adults both.
Stuff You'll Need
- Parsley: Chopped up, about a handful
- Parmesan: Half a cup, shredded
- Heavy Cream: 3/4 cup
- Pasta: 1 pound, grab your favorite short style
- Chicken Broth: 3 cups
- Black Pepper: Grind it fresh to taste
- Salt: Start with a tablespoon
- Red Pepper: Add a pinch if you like things spicy
- Crushed Tomatoes: 1 big can
- Tomato Paste: 2 tablespoons
- Italian Herbs: Large spoonful
- Ground Beef: 1 lb
- Onion: 1 large, diced up
- Garlic: 4 cloves, minced
- Oil: 2 tablespoons olive oil
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Easy Steps
- Finish it off:
- Spoon into bowls, sprinkle with parm and fresh parsley if you’re into that.
- Double-check doneness:
- Grab a fork and taste a noodle. You want it tender, not soggy. Adjust salt as needed.
- Make it extra creamy:
- Pour in heavy cream, cook about two minutes until the sauce coats the noodles nicely.
- Cook those noodles:
- Dump pasta in, give it a good stir, bring heat to medium-low. Cook fifteen minutes, keep stirring so nothing sticks.
- Start the sauce:
- Add tomatoes and broth, toss in salt and pepper. Stir real well. Let it start bubbling away.
- Bump up flavors:
- Stir in Italian seasoning and tomato paste, cook a minute till things smell amazing.
- Brown the beef:
- Drop ground beef in, break it up, cook till the color changes, takes about five minutes. Drain off the fat if you like.
- Kick things off:
- Warm oil in your biggest pot on high, toss in garlic and onion, cook till soft, around two minutes.
One Pot Magic
Cooking all in one pot lets the flavors get friendly real fast. Pasta soaks up the sauce better and you’ve got fewer pots in the sink. The sauce gets thick and creamy since all that pasta starch hangs out with everything else.
Sauce Hacks
Need plenty of liquid so your noodles cook right. Sauce looking dry? Splash in some hot broth. Stir the bottom so nothing glues itself down. For a thicker sauce, let it simmer longer. Too gloopy? Pour in a little more broth. Add cream last so it won’t break apart.
Choose Good Ingredients
Picks some beef with fat for the tastiest dish. Regular old pasta is easier than fancy shapes. Chopping fresh garlic beats jarred stuff for sure. Want a richer dish? Go for full-fat cream. If you’re after something a bit lighter, use half-and-half. Only use real parmesan for best melting.
Quick Help
Sauce runny? Leave the lid off and cook it longer. Pasta still tough? Pour in hot broth, cook a bit more. Pot bottom getting dark? Lower that heat. Not flavorful enough? Toss in extra cheese or salt. Want more kick? Sprinkle more red pepper flakes.
Leftover Tips
Good in the fridge for three days. It’ll get thick once cold — totally normal. Add some milk when heating. Warm up slow on the stove and stir often. Some folks load it up with extra cheese after. Don’t bother freezing, the pasta turns to mush.
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Frequently Asked Questions
- → Can I use different pasta?
- Short shapes like bowties, penne, or shells are awesome.
- Check cooking times! Some kinds need an extra minute or two.
- Whole wheat pasta drinks up liquid & takes longer.
- Rice pasta is tricky – it can turn mushy fast.
- Broken spaghetti is a fun twist!
- Keep stirring whatever you use to avoid sticking.
- → Need more spice?
- Sprinkle red pepper flakes while browning meat.
- A little cayenne makes it extra fiery.
- Hot sauce? Add early to mix well.
- Chopped jalapeños give a fresh kick.
- Even black pepper adds heat.
- Go slow. You can kick things up later if needed.
- Overdid it? Have sour cream nearby to cool it down.
- → Can I add veggies?
- Spinach's a breeze – toss it in at the end.
- Cook mushrooms with the beef for max flavor.
- Add peppers or zucchini during the last 5 minutes.
- Frozen peas and corn go in near the end.
- Cut veggies small for fast cooking.
- Juicy veggies release water; you might need less liquid.
- Fresh tomatoes? Add them at the very end.
- → How do I save leftovers?
- Store warm pasta in a sealed container quickly.
- Lasts up to 3 days in the fridge. Skipping the freezer is best – pasta gets funky frozen.
- Reheat gently with a splash of cream or milk to revive the sauce.
- Microwaving? Do it slowly in short bursts, stirring in between.
- Cold leftovers? Surprisingly good for a quick lunch!
- → What about using other meat?
- Ground turkey or chicken makes it lighter – just cook it finely.
- Italian sausage delivers bold flavors but drain off any grease.
- Plant-based meat is fine too – toss it in last since it’s pre-cooked.
- Want a super-rich dish? Use half beef, half sausage.
- Whatever meat you choose, browning adds the best flavor.
Conclusion
For another easy dinner, check out chicken alfredo. Same simple idea, swapped for chicken and a garlicky cream sauce.
Or ditch the meat and try spinach pasta. Lots of veggies, one pot simplicity!