Description
This Easy Creamy Ground Beef Pasta is a comforting and delicious weeknight meal that combines tender pasta with a rich, savory cream sauce made from ground beef, tomatoes, and fragrant seasonings. Ready in just 30 minutes, it’s perfect for a quick and satisfying dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Meat and Vegetables
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
Sauce
- 1 (14 ounce) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- Salt and pepper, to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook the Pasta: Boil a salted pot of water and cook the pasta until al dente according to the package directions. Drain and set aside.
- Sauté Onions: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent.
- Brown the Ground Beef: Add the ground beef and minced garlic to the skillet. Cook for about 8 minutes, breaking up the meat with a spoon, until the beef is browned. Spoon out excess fat if there is a lot.
- Add Tomatoes and Seasoning: Stir in the diced tomatoes with juices, tomato paste, Dijon mustard, and Italian seasoning. Let the mixture simmer for 4-5 minutes until the sauce has reduced slightly.
- Incorporate Cream: Pour in the heavy cream and cook for another 3-5 minutes to warm through and thicken the sauce a bit.
- Season and Combine: Add salt and pepper generously to taste. Then toss the drained pasta with the sauce until well combined.
- Serve: Plate the creamy ground beef pasta and top with freshly grated parmesan cheese if desired. Enjoy!
Notes
- Using lean ground beef keeps the sauce from becoming too greasy, but you can adjust based on preference.
- Dijon mustard adds a subtle tang and depth to the sauce but can be omitted if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, though the sauce will be less rich.
- Pasta types like penne, rigatoni, or rotini work well to hold the sauce.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
