This Creamy Ground Beef Pasta is the perfect weeknight dinner, rich, comforting, and ready in under 30 minutes. It is a simple pasta with ground beef simmered in a garlicky cream sauce with Parmigiano Reggiano, tomato, and a touch of spice.
If you like this recipe, you might like my Creamy Tomato Pasta and my Creamy Pumpkin Pasta.
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Hi!! This creamy ground beef pasta is one of those easy dinners that tastes like it took all day to make. It is rich, hearty, and full of flavor, the perfect comfort food for nights when you just want something quick and cozy.
The sauce starts with simple pantry staples: onion, garlic, and ground beef, cooked until golden and a little crispy at the edges. Then comes a swirl of cream, a spoonful of tomato paste, and plenty of Parmesan. The result is a velvety sauce that coats every bite of pasta, somewhere between a light Bolognese and an Alfredo, but much easier.
I make this at least once a week because it always hits the spot. It is one of those easy pasta and ground beef dinners that somehow feels extra comforting. The kitchen smells incredible while it cooks, and you get a bowl that feels warm and satisfying every time.
Ingredient Notes
(Full printable recipe below)
- Extra Virgin Olive oil - I start with good olive oil because it creates the base of the sauce and helps the beef brown properly.
- Ground beef - One pound of ground beef brings richness and makes this pasta feel hearty and satisfying.
- Onion -A small finely chopped onion cooks down into sweetness and adds so much depth. I used Sweet onion, you could use Vidalia, or any white onion.
- Garlic - Three minced cloves give the sauce that warm, familiar flavor we love in Italian cooking.
- Tomato paste - A spoonful of tomato paste deepens the sauce and adds a rich, savory note.
- Tomato sauce - I used tomato passata for its smooth, velvety texture. Crushed or whole plum tomatoes work too, but I would puree them for the same result.
- Heavy cream - The cream turns the sauce silky and gives it that luxurious texture.
- Broth - One cup of low sodium broth balances the cream and keeps the sauce light enough to enjoy any night of the week.
- Parmigiano Reggiano - Freshly grated Parmesan melts right in and adds salty, nutty flavor that ties everything together.
- Red pepper flakes - A little pinch is optional, but it adds a gentle heat that lifts the creamy sauce.
- Sea salt and black pepper -Season as you cook. These simple flavors make every ingredient shine.
- Pasta - I used rigatoni. Penne, farfalle, or fettuccine hold the sauce beautifully. Choose your favorite shape.
- Fresh parsley - A sprinkle of chopped parsley at the end brightens the whole dish.
How to Make Creamy Ground Beef Pasta
First step is to gather your ingredients.
- Steps 1-4: Chop the onion and garlic. Heat a large skillet with olive oil. Add the onions and sauté until they soften and turn translucent. Add the garlic and sauté until fragrant.
- Steps 5-6: Stir in the tomato paste and let it cook for a minute.
- Steps 7-8: Add the ground beef and break it up with your spoon. Keep cooking and stirring the beef (about 5-7 minutes).
- Steps 10-11: Add the tomato passata and mix everything together.
- Step 12: Pour in the broth. Bring it to a gentle simmer and let the sauce cook for a few minutes.
- Steps 13-14: Lower the heat and stir in the heavy cream. Simmer until the sauce thickens.
- Cook the pasta: While the sauce cooks bring a large pot of salted water to a boil. Cook the pasta until al dente.
- Step 15: Transfer the pasta directly into the sauce. Add a splash of pasta water if you want a looser sauce. Toss until every piece is coated and glossy.
- Finish by sprinkling generously with grated Parmigiano Reggiano and a little extra black pepper. Serve warm and enjoy right away.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Pro Tips for the Best Ground Beef Pasta
- Use lean ground beef so the sauce stays creamy and not greasy.
- Do not skip the tomato paste, it adds richness and balances the cream.
- Freshly grated Parmigiano (not Parmesan) melts better and gives a deeper flavor.
- Brown the ground beef well so it develops flavor before adding anything else.
- Sauté the onions and garlic long enough to soften and sweeten.
- Deglaze the pan with a splash of broth or wine to lift all the browned bits.
- Add tomato paste and cook it for a minute to deepen the flavor.
- Use full fat cream or mascarpone for the creamiest sauce.
- Reserve some pasta water to loosen the sauce and help it cling.
- Cook the pasta just to al dente so it absorbs the sauce without getting mushy.
- Finish with a drizzle of olive oil before serving for that glossy restaurant style touch.
Storing & Freezing
- To Store: Keep leftovers in the fridge for up to 3 days.
- To Freeze: Freeze the sauce without pasta for up to 2 months. Thaw and reheat gently before tossing with fresh pasta.
FAQ'S
Yes, you can use ground turkey, pork, or chicken. The sauce is versatile and works beautifully with any ground meat.
You can use milk, half and half, or Greek yogurt for a lighter version.
Short pasta like penne, rigatoni, or fusilli holds the sauce perfectly, but spaghetti works too.
Yes, you can store it in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
What to serve with this recipe
- You will need some of my Authentic Focaccia Bread to enjoy on the side.
- This Insalata Mista is super easy to make and flavorful!
- For dessert, a slice of my Italian Apple Cake or make a super easy Affogato to end the meal.
More Pasta Recipes to Try
Did you make this and love it? Please RATE THE RECIPE below:)
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📖 Recipe
Creamy Pasta with Ground Beef
Ingredients
- 1 lb Pasta such as penne rigatoni, or fettuccine
- 2 Tablespoons extra virgin olive oil
- 1 lb ground beef
- 1 small onion finely chopped (I used a Sweet onion, use Vidalia, yellow onion, or even a shallot)
- 3 garlic cloves minced
- 1 Tablespoon tomato paste
- 1 24 ounce tomato sauce or 28 ounce tomato puree or crushed tomatoes
- ½ teaspoon sea salt plus more to taste
- ½ cup heavy cream
- 1 cup chicken or vegetable broth low sodium
- ½ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmigiano Reggiano
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon red pepper flakes optional
- 1 Tablespoon Fresh Italian parsley leaves chopped to sprinkle on before serving (optional)
Instructions
- Heat the skillet: Heat a large skillet over medium heat with olive oil.
- Cook the Onions :Add the onions and sauté until they soften and turn translucent. Add the garlic and sauté until fragrant.
- Add Tomato Paste: Stir in the tomato paste and let it cook for a minute.
- Cook the beef: Add the ground beef and cook for 5 to 7 minutes, breaking it up until no longer pink.
- Build the sauce: Stir in the tomato paste and cook for a minute. Add the tomato passata, season with salt, and mix well.
- Simmer the base: Pour in the broth. Bring to a gentle simmer and let it cook for a few minutes.
- Add the cream: Lower the heat, stir in the heavy cream, and simmer until the sauce thickens.
- Finish the flavor: Add the Parmigiano and red pepper flakes. Taste and adjust seasoning.
- Boil the pasta: While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of starchy pasta water.
- Toss with sauce: Transfer the pasta into the sauce. Add a splash of pasta water if needed and toss until glossy.
- Serve warm: Finish by sprinkling generously with grated Parmigiano Reggiano and a little extra black pepper. Serve warm and enjoy right away.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Tomato passata gives you the smoothest sauce. Blend crushed or whole tomatoes if you prefer that texture.
- Use a pasta shape that grabs the sauce well such as rigatoni, penne, or fettuccine. I used rigatoni.
- Taste before serving and adjust with more Parmigiano or a splash of pasta water.
- Let the sauce simmer a little longer if you want deeper flavor.
- Keep the heat low when you add the cream so the sauce stays silky.
- Save a cup of pasta water before draining. It could be used to help you control the final consistency.
- Finish with fresh parsley for brightness or swap in basil.
Jill says
I was craving something comforting but didn't have much time--this recipe was the perfect solution. It's going to be on regular rotation! Everyone loved it!
Megan says
Delicious pasta recipe, my family loved it. A complete meal packed with incredible flavour.
Jeremy says
This was really good and super easy. You can't beat that combo.
Sheila says
My kiddos loved this Creamy Pasta with Ground Beef recipe. Is my favorite dish to make over the weekends. Easy and delicious! Thank you!
Danielle says
MAJOR HIT! I made it last night, and we all loved it. I loved how easy it was. That's big for me.