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Creamy ground beef pasta on white plate.
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5 from 5 votes

Creamy Pasta with Ground Beef

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: creamy sauce, ground meat sauce
Servings: 4 servings
Calories: 502kcal

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

  1. Heat the skillet: Heat a large skillet over medium heat with olive oil.
  2. Cook the Onions :Add the onions and sauté until they soften and turn translucent. Add the garlic and sauté until fragrant.
  3. Add Tomato Paste: Stir in the tomato paste and let it cook for a minute.
  4. Cook the beef: Add the ground beef and cook for 5 to 7 minutes, breaking it up until no longer pink.
  5. Build the sauce: Stir in the tomato paste and cook for a minute. Add the tomato passata, season with salt, and mix well.
  6. Simmer the base: Pour in the broth. Bring to a gentle simmer and let it cook for a few minutes.
  7. Add the cream: Lower the heat, stir in the heavy cream, and simmer until the sauce thickens.
  8. Finish the flavor: Add the Parmigiano and red pepper flakes. Taste and adjust seasoning.
  9. 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.
  10. Toss with sauce: Transfer the pasta into the sauce. Add a splash of pasta water if needed and toss until glossy.
  11. 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.

Nutrition

Calories: 502kcal | Carbohydrates: 12g | Protein: 23g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1251mg | Potassium: 924mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1425IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 4mg
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