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One Pot Creamy Tomato Beef Pasta

Ground beef and pasta cooked together in tomato sauce, finished with heavy cream and Parmesan for an easy one-pot dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 lean ratio
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 28 oz crushed tomatoes 1 can
  • 2 cups beef broth low-sodium preferred
  • 1 pound pasta penne or rigatoni
  • 1 cup heavy cream room temperature
  • 1 cup grated Parmesan cheese freshly grated preferred
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • Large pot (at least 5-quart capacity)
  • wooden spoon
  • knife and cutting board

Method
 

  1. Heat a large pot (at least 5-quart capacity) over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 5-7 minutes until nicely browned with no pink remaining. Don't drain fat unless excessive (more than 2-3 tablespoons).
  2. Add diced onion to the browned beef and cook for 3-4 minutes until translucent and softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Pour in crushed tomatoes and beef broth, stirring well to combine and scraping up any browned bits from the bottom. Add uncooked pasta directly to the pot, pushing it down so it's mostly submerged in the liquid.
  4. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes. Stir pasta every 3-4 minutes to prevent sticking. Cook until pasta is tender with a slight bite and about 80% of liquid is absorbed.
  5. Remove pot from heat. Stir in room-temperature heavy cream and grated Parmesan cheese. Mix thoroughly until cheese melts completely and sauce becomes smooth and creamy. Season with salt and pepper to taste.
  6. Let rest for 2-3 minutes to thicken slightly before serving. Garnish with fresh torn basil leaves.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Not recommended for freezing due to cream content.
Reheating: Add 1/4 to 1/2 cup broth or water when reheating to loosen sauce. Reheat on stovetop over medium-low heat for 5-7 minutes, stirring occasionally. Microwave in 1-minute intervals with added liquid, stirring between.
Make-Ahead: Cook through step 3, refrigerate, then finish with cream and cheese when ready to serve.
Substitutions: Use ground turkey or chicken for leaner option. Half-and-half can replace heavy cream for lighter version (reduce Parmesan to 3/4 cup). Try ziti, shells, or rotini instead of penne. Chicken broth works instead of beef broth.
Variations: Add diced bell peppers or mushrooms with onion. Stir in spinach at the end. Use Italian sausage for half the beef. Add red pepper flakes for heat. Mix in mozzarella with Parmesan. Stir in tomato paste with garlic for deeper flavor.
Tips: Use 85/15 ground beef for best flavor. Stir every 3-4 minutes during pasta cooking. Remove from heat before adding cream. Freshly grated Parmesan melts better. Let rest 2-3 minutes before serving.