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Whip up this Single Pot Tomato Beef Pasta with Cream when you're craving something tasty but hate washing loads of dishes. The beef, pasta, and rich tomato sauce all come together in just one pot. It's no-fuss cooking that still feels fancy.
Benefits of This Dish
It's your go-to for hectic evenings when time's tight. The beef packs it with protein, and the velvety sauce wins everyone over. Any short pasta works fine. And the cleanup? Just one pot when you're done. It's a hit with both little ones and adults.
Ingredients List
- Oil: 2 spoons olive oil
- Onion: 1 large one, diced
- Garlic: 4 cloves, minced fine
- Ground Beef: 1 pound
- Tomato Paste: 2 spoons
- Italian Herbs: 1 big spoon
- Crushed Tomatoes: 1 big can
- Salt: Start with 1 spoon
- Red Pepper: Pinch for extra kick
- Black Pepper: Freshly ground
- Chicken Broth: 3 cups
- Pasta: 1 pound short variety
- Heavy Cream: 3/4 cup
- Parsley: Handful freshly chopped
- Parmesan: 1/2 cup freshly grated
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Cooking Instructions
- Prep the base:
- Warm oil in your largest pot over high heat. Toss in onion and garlic. Cook until soft, about 2 minutes.
- Brown the meat:
- Toss in beef. Crumble it as it cooks. Let it brown fully, roughly 5 minutes. Pour off extra fat if you'd like.
- Season everything:
- Mix in tomato paste and Italian herbs. Stir for a minute until fragrant.
- Build the liquid:
- Add tomatoes and broth. Sprinkle in salt and pepper. Mix well and bring to a bubble.
- Add the pasta:
- Drop pasta into the mix. Stir to prevent clumping. Lower heat to medium-low. Simmer 15 minutes, stirring now and then.
- Finish it off:
- Stir in cream. Let cook 2 more minutes until pasta gets nicely coated.
- Taste test:
- Sample the pasta for doneness. It should be tender but not soggy. Adjust salt if needed.
- Dish it up:
- Ladle into bowls. Sprinkle with parsley and cheese if desired.
Single Pot Advantage
The magic happens when everything cooks in one place. Flavors blend better, and pasta soaks up all that goodness while cooking. You'll have fewer dishes to clean, and the sauce turns out richer because the pasta starch stays right in there.
Sauce Secrets
Make sure you've got enough liquid for the pasta to cook properly. If things look too dry, splash in some hot broth. Keep stirring from the bottom so nothing sticks. Want a thicker sauce? Let it bubble a bit longer. Too thick? Add a splash more broth. Always mix in cream at the very end to avoid breaking.
Ingredient Tips
Go for ground beef with a bit of fat for better taste. Standard pasta works way better than fancy types. Fresh garlic beats the jarred stuff any day. Looking for extra richness? Stick with full-fat cream. Need something lighter? Try half-and-half instead. Always grab real parmesan for the best melt.
Troubleshooting Tips
Got runny sauce? Cook it uncovered a while longer. Pasta still crunchy? Pour in another cup of hot broth and keep cooking. If the bottom's catching, your flame's too high. Needs more zip? Toss in extra salt or cheese. Want some heat? Sprinkle in those red pepper flakes.
Storage Tips
This dish stays good in your fridge for about 3 days. It'll thicken up when cold, that's totally normal. When reheating, add a bit of milk and warm it gently on the stove with plenty of stirring. Some folks throw extra cheese on day-old portions. Don't try freezing it though, your pasta will turn to mush.
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Frequently Asked Questions
- → Can I use different pasta?
- Most short pastas work, like shells, bowties, or penne.
- Check the cooking times on the box—it might need a tweak.
- Whole wheat pasta may need more water and cooking time.
- Rice pasta can get mushy fast—keep an eye on it.
- Even broken spaghetti does the trick!
- No matter what you pick, keep stirring to avoid sticking.
- → Need more spice?
- Want it hotter? Add red pepper flakes when browning the meat.
- Cayenne will kick up the heat fast.
- Hot sauce works wonders—toss it in with the tomatoes.
- Diced jalapeños give a fresh punch.
- Even black pepper can spice things up.
- Start slow—you can always add more later.
- Too spicy? A dollop of sour cream cools things down.
- → Can I add veggies?
- Spinach is super easy—just toss it in near the end.
- Add mushrooms while the meat cooks.
- Zucchini or peppers only need a few minutes to soften.
- Frozen peas or corn go in minutes before serving.
- Chop any veggies small so they cook quickly.
- Some veggies like zucchini might add water—you may need less liquid.
- Fresh tomatoes? Add those at the end to keep them firm.
- → How do I save leftovers?
- Store in an airtight container while it’s still warm.
- Good in the fridge for 3 days, but skip freezing—it messes up the texture.
- Add a splash of milk or cream during reheating to revive the sauce.
- Reheat gently on the stove or in the microwave—stir often if using the microwave.
- Some folks enjoy it cold the next day—perfect in a lunchbox!
- → What about using other meat?
- Ground turkey or chicken keeps things lighter—cook it like the beef.
- Italian sausage adds a big flavor punch—drain extra grease before continuing.
- Plant-based crumbles work too—add them after the main cooking since they’re pre-cooked.
- Whatever you use, brown it properly for deep flavor.
- Want it richer? Combine half beef, half sausage—but keep the total amount the same.
Conclusion
Got dinner woes? Try chicken Alfredo – same one-pot fun but with chicken and creamy garlic sauce.
Or whip up veggie-packed spinach pasta. No meat needed, all in one pot!