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One-Pot Creamy Tomato Beef Pasta — Easy Dinner To Make With Ground Beef

Bowl of saucy one-pot pasta topped with grated Parmesan and parsley — an Easy Dinner To Make With Ground Beef and a go-to for Tasty Easy Dinners.
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Comforting, saucy pasta cooked with seasoned ground beef and finished with a splash of cream — all made in a single pot for minimal fuss and maximum flavor. The pasta simmers right in the tomatoy broth so every bite soaks up that meaty, herby sauce.

Ingredients

Scale
  • 1½ tbsp olive oil
  • 2 cloves garlic, very finely minced
  • 1 small onion, finely diced
  • 500 g (1 lb) ground beef (mince)
  • 2 tsp dried Italian seasoning (or mixed dried oregano/basil/parsley)
  • 2 tbsp tomato purée (tomato paste)
  • 1 can (400 g / 14 oz) crushed tomatoes or passata
  • ½ tsp red pepper flakes (optional, for heat)
  • 1½ tsp salt (adjust to taste)
  • ½ tsp freshly ground black pepper
  • 4 cups (1 L) low-sodium chicken stock or broth
  • 350 g (12 oz) short pasta (fusilli, penne, elbow macaroni, etc.)
  • ¾ cup heavy/thickened cream
  • To serve: grated Parmesan and chopped fresh parsley (optional)

Instructions

  1. Warm the oil & soften aromatics. Heat the olive oil in a large, heavy pot over high heat. Add the garlic and onion and sauté briefly until fragrant and slightly softened (about 1–2 minutes).

  2. Brown the beef and add seasonings. Add the ground beef and break it up with a spoon. Cook until the meat loses its pink color. Sprinkle in the Italian seasoning, stir for 30 seconds, then work in the tomato purée and cook another minute to remove any raw tomato taste.

  3. Combine liquids and pasta. Pour in the crushed tomatoes and the chicken stock. Season with salt, black pepper, and red pepper flakes if using. Stir everything together, then add the pasta, pressing it down so it sits mostly submerged.

  4. Simmer until pasta is almost done. Bring the pot to a steady simmer. Cook for about 15 minutes, stirring every few minutes at first and more often as it nears completion to prevent sticking. The sauce will reduce but should remain looser than you might expect — that’s correct for this one-pot method.

  5. Finish with cream. Stir in the cream, return to a gentle simmer for 1–2 minutes, then remove from the heat. The mixture will stay saucy; as it rests a moment the pasta will thicken to a perfect, saucy consistency.

  6. Plate and garnish. Give the pot a final stir, portion into bowls, and top with grated Parmesan and a sprinkle of parsley if you like.

Notes

  • Notes & tips
    • Italian seasoning: Use a store-bought blend or make your own with equal parts dried oregano, basil and parsley. A splash of Worcestershire can substitute in a pinch.
    • Stock choice: Chicken stock adds depth; if you’re short on cartons, a good stock powder dissolved in water works fine.
    • Pasta selection: Medium-sized short pastas hold the sauce best. Avoid very small shapes like orzo; for long pasta, break strands in half and increase the pasta amount slightly if desired.
    • Leftovers: Store chilled in an airtight container for up to 3 days. Not ideal for freezing; reheating may change texture.
    • Don’t panic if it looks too thin right off the stove — the pasta will absorb more liquid while it rests and when plated. Bold tip: keep stirring more frequently in the last few minutes to prevent sticking.
  • Variations you can try
    • Stir in vegetables (spinach, mushrooms, or bell peppers) during simmering for extra color and nutrition.
    • Swap half the beef for Italian sausage for a bolder flavor.
    • For a lighter finish, use half-and-half or plain Greek yogurt (off heat) instead of full cream — add gradually and whisk to combine.

Nutrition

Find it online: https://irmacooks.com/beef-pasta-easy-dinner-to-make-with-ground-beef/