It’s 6pm. You’re tired. Dinner needs to happen fast. This creamy beef pasta is the warm hug your family needs tonight.
There’s something magical about a warm bowl of pasta on a crisp autumn evening. You want something filling but don’t want to spend hours cooking. This recipe is rich, savory, and incredibly satisfying for everyone. You can have a restaurant-quality meal ready in just 35 minutes.
Why This Creamy Beef Pasta Is a Winner
This dish is a total lifesaver for busy weeknight dinners. It uses simple ingredients you likely already have in your pantry. You get a massive protein boost from the lean ground beef. The sauce is velvety without being overly heavy or complicated. It is the ultimate comfort food that feels like a special treat.
This recipe is budget-friendly and uses affordable ground beef. It feeds a family of four without breaking the bank. You don’t need fancy equipment to make this happen. Just one large skillet and a pasta pot will do. It is a nutritious and balanced option for your family.
Simple Method
Making this meal is honestly so simple and stress-free. You just boil the pasta while you brown the beef. The sauce simmers together in one pan for easy cleanup. Even if you are a beginner, you can master this easily. You will feel like a pro in your own kitchen. It is a fail-proof method for a delicious dinner.
The steps are logical and move very quickly. You will not feel rushed or overwhelmed while cooking. Everything comes together in one beautiful, creamy pan. It is the perfect way to build your cooking confidence. Your family will think you spent hours on this golden sauce.
Simple Ingredients
I love that this recipe uses simple pantry staples. You probably have most of these in your kitchen right now. They come together to create such a deep and wonderful flavor. It is the perfect way to use that pound of beef in your freezer.
- 1 lb lean ground beef
- 8 oz penne or rotini pasta
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 15 oz canned tomato sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Cooking Steps
- Boil a large pot of salted water and cook pasta according to package instructions until al dente; drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains; drain excess fat.
- Add the diced onion to the skillet with the beef and sauté for 4 minutes until softened.
- Stir in the minced garlic, oregano, and smoked paprika, cooking for 60 seconds until aromatic.
- Pour in the tomato sauce and beef broth, bring to a simmer, then reduce heat and cook for 10 minutes.
- Stir in the heavy cream and parmesan cheese until the sauce reaches a smooth, creamy consistency.
- Combine the cooked pasta with the sauce, tossing thoroughly to ensure even coating.
- Season with salt and pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this warm in deep bowls for the coziest experience. A side of garlic bread is perfect for soaking up the sauce. You could also add a fresh green salad for some crunch. Set the table and enjoy a satisfying meal tonight. It is the perfect way to end a long day.
Top each bowl with a little extra fresh parsley. The green color makes the dish look beautiful and fresh. You can also sprinkle on some red pepper flakes. This adds a tiny bit of heat for the adults. It is truly a crowd-pleasing meal for any night of the week.
Keep It Fresh
Store any leftovers in an airtight container in your fridge. It stays fresh and delicious for up to four days. To reheat, just add a tiny splash of milk or water. This helps the sauce become creamy and smooth again. It makes for a fantastic lunch the next day at work.
You can even freeze it for a future busy night. Just thaw it in the fridge overnight before reheating. This is a great way to stay ahead of your schedule. It is a time-saving hack for your busy week ahead. You will thank yourself later for the extra effort.
Tips for Best Results
- Use lean ground beef to keep the dish light.
- Cook your pasta until it is just al dente.
- Drain the excess fat for a much smoother sauce.
- Stir in the garlic last so it does not burn.
- Use freshly grated parmesan for the best melt.
- Add a pinch of red pepper for a little kick.
- Sauté onions until they are very soft and sweet.
- Double the recipe for a cozy fall potluck gathering.
Ways to Switch It Up
- Swap beef for ground turkey to lower the fat.
- Use gluten-free pasta for a sensitive tummy.
- Stir in fresh baby spinach at the very end.
- Add diced mushrooms for a lovely earthy flavor.
Quick Answers
Can I use different pasta?
Yes, rotini or shells work great with this sauce. They hold onto the creamy mixture perfectly. Use whatever small shape you have in your pantry.
Can I make this ahead of time?
You can definitely make the sauce earlier in the day. Just toss it with fresh pasta when you are ready to eat. This keeps the texture perfect for dinner.
Is this recipe freezer friendly?
Yes, you can freeze this meal for up to two months. Let it cool completely before putting it in the freezer. Thaw it overnight in the fridge for the best results.
I hope this meal brings a little extra warmth to your home. It is truly a family favorite that never fails to please. Happy cooking and enjoy every single bite!
— Katie Wood
Ingredients
- 1 lb lean ground beef
- 8 oz penne or rotini pasta
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 15 oz canned tomato sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta according to package instructions until al dente; drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains; drain excess fat.
- Add the diced onion to the skillet with the beef and sauté for 4 minutes until softened.
- Stir in the minced garlic, oregano, and smoked paprika, cooking for 60 seconds until aromatic.
- Pour in the tomato sauce and beef broth, bring to a simmer, then reduce heat and cook for 10 minutes.
- Stir in the heavy cream and parmesan cheese until the sauce reaches a smooth, creamy consistency.
- Combine the cooked pasta with the sauce, tossing thoroughly to ensure even coating.
- Season with salt and pepper to taste and serve immediately.
