Creamy Beef Pasta (Print Version)
# Ingredients:
01 -
1 1/2 tablespoons of olive oil.
02 -
2 minced garlic cloves.
03 -
1 finely chopped onion.
04 -
1 pound of ground beef.
05 -
2 tablespoons of mixed Italian spices.
06 -
2 tablespoons of tomato paste.
07 -
1 (14 oz) can of crushed tomatoes.
08 -
1/2 tablespoon of red chili flakes (optional).
09 -
1 1/2 tablespoons of salt.
10 -
1/2 tablespoon of freshly ground black pepper.
11 -
4 cups of reduced-sodium chicken stock.
12 -
12 ounces of small pasta (choose your favorite).
13 -
3/4 cup of thick cream.
14 -
Grated Parmesan for topping.
15 -
Fresh chopped parsley (optional).
# Instructions:
01 -
Warm up some oil in a large pot. Toss in the garlic and onions, and cook for about 90 seconds until softened.
02 -
Add the beef and cook until it browns. Sprinkle in the spices, stir, and cook another half minute. Mix in the tomato paste and cook for 60 seconds.
03 -
Pour in the crushed tomatoes, broth, salt, and both peppers. Stir in the pasta.
04 -
Let it gently bubble for 15 minutes, stirring a lot so the pasta doesn't stick.
05 -
Stir in the heavy cream. Let it cook for another minute or two until the sauce has a silky texture.
06 -
Sprinkle with Parmesan and garnish with parsley if you'd like.
# Notes:
01 -
Out of Italian spices? Try oregano, basil, or parsley.
02 -
You can use powdered broth instead.
03 -
Store in the fridge for up to 3 days. Not freezer-friendly.