35-Minute One-Pot Creamy Beef Pasta
This recipe is as simple as tossing everything into your Dutch oven and letting it work its magic. Perfect for those low-energy days.
Servings 6 Servings
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 onion diced
- 2 garlic cloves minced
- 1 pound ground beef 90% lean
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 3 cups beef broth
- 1 28-ounce can crushed tomatoes (San Marzano recommended)
- 16 ounces pasta fusilli, rotini, or similar
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven (or heavy-bottomed pot with a lid) over medium-high heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until softened, about 4–6 minutes.
- Add the ground beef to the pot. Season with italian seasoning, salt, pepper, and red pepper flakes (if using). Cook, breaking up the meat with a wooden spoon.
- Pour in the beef broth and crushed tomatoes. Stir to combine. Increase the heat to bring the sauce to a simmer.
- Add the pasta and reduce the heat to medium. Cover the pot and cook for 9–12 minutes, stirring occasionally, until the pasta is al dente.
- Remove your pot from the heat. Stir in the heavy cream and half of the Parmesan cheese. If the sauce is too thick, add beef broth 1 tablespoon at a time to reach your desired consistency. If it’s too thin, cook over medium heat for a few more minutes to thicken.
- Serve the creamy beef pasta immediately, topped with the remaining Parmesan cheese. The sauce will thicken slightly as it cools.
Nutrition
Serving: 1Serving | Calories: 557kcal | Carbohydrates: 61g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Fiber: 3g | Sugar: 3g
