Description
Make this easy beef pasta with ground beef, creamy sauce, and pasta in one pan. A quick, comforting dinner recipe perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp butter
- 1 lb (450 g) ground beef
- 1/2 large onion or 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp butter (additional)
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian herbs
- 1/2 tsp red pepper flakes or chili flakes (optional)
- 3 1/2 cups (820 ml) chicken stock or broth
- 2 cups (250 g) penne pasta (or any pasta)
- 1 cup (240 ml) heavy cream
- Grated mozzarella cheese (optional)
- Fresh parsley or chives (optional, for garnish)
- 1/2 medium onion, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 450 g (1 lb) extra lean ground beef
- Salt (for pasta water)
- 1 tbsp olive oil (for boiling pasta)
- 220 g (8 oz) conchiglie or shell pasta
- 1 tbsp tomato paste
- 1/2 tsp Dijon mustard
- 1/4 tsp Italian seasoning
- 450 g (2 cups) tomato sauce
- 120 ml (1/2 cup) whipped cream
- Fresh basil (optional)
- Parmigiano-Reggiano cheese (optional)
Instructions
- Melt 1 tablespoon of butter in a large pan over medium heat.
- Add the ground beef and fry for about 4 minutes, stirring occasionally, until browned.
- Add the finely chopped onion and stir well. Cook for about 1 minute.
- Add the garlic and another teaspoon of butter. Cook for about 30 seconds until fragrant.
- Season with salt, black pepper, Italian herbs, and red pepper flakes (if using).
- Pour in the chicken stock and bring it to a boil.
- Add the penne pasta and simmer for about 10 minutes, until the pasta is al dente.
- Pour in the heavy cream and simmer for another minute until the sauce becomes rich and creamy.
- Turn off the heat and sprinkle grated mozzarella cheese on top (optional).
- Cover the pan for about 1 minute to allow the cheese to melt.
- Garnish with parsley or chives if desired, then serve.
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and cook for 4–5 minutes until softened.
- Add the garlic and cook briefly until fragrant.
- Add the extra lean ground beef and cook for about 8 minutes until browned.
- Remove excess fat if needed.
- Meanwhile, bring a saucepan of water to a boil. Add salt and olive oil.
- Add the shell pasta and cook until al dente according to the package instructions.
- Stir tomato paste, Dijon mustard, and Italian seasoning into the beef mixture.
- Add the tomato sauce and let it simmer for 4–5 minutes.
- Pour in the whipped cream and cook for another 3 minutes until creamy.
- Add the cooked pasta to the sauce and mix well.
- Garnish with basil and Parmigiano-Reggiano cheese if desired, then serve.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Beef Pasta