A cozy, one-pot creamy tomato beef pasta made with simple pantry staples. It’s rich, hearty, and perfect for weeknight dinners with minimal cleanup.

Scale

1 1/2 tbsp olive oil

2 garlic cloves, finely minced

1 onion, finely chopped

500g / 1 lb ground beef

2 tsp Italian herbs (or oregano, basil, and parsley)

2 tbsp tomato paste

400g / 14 oz crushed tomatoes

1/2 tsp red pepper flakes (optional)

1 1/2 tsp cooking salt / kosher salt

1/2 tsp black pepper

4 cups (1 L) low sodium chicken broth

350g / 12 oz short pasta (penne, fusilli, or macaroni)

3/4 cup heavy cream

Optional: grated Parmesan cheese

Optional: chopped fresh parsley

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1. Heat oil in a large pot over high heat.

2. Sauté garlic and onion for 1.5 minutes.

3. Add beef and cook until browned, breaking it up as it cooks.

4. Stir in Italian herbs and cook for 30 seconds.

5. Add tomato paste and stir for 1 minute to remove raw flavor.

6. Pour in crushed tomatoes, broth, salt, pepper, and red pepper flakes. Stir to combine.

7. Add pasta and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally.

8. Add cream and simmer for another 1–2 minutes until sauce is silky.

9. Remove from heat and stir well.

10. Serve warm with grated Parmesan and fresh parsley if desired.

Use short pasta for best results. Long pasta can clump and cook unevenly.

Keep the sauce slightly soupy—pasta will continue absorbing liquid.

Fattier beef gives the dish deeper flavor.

Leftovers can be stored in the fridge for up to 3 days. Not freezer-friendly.

Use stock powder and water if you don’t have broth on hand.