Easy Creamy Ground Beef Pasta Recipe

I created a creamy Ground Beef Pasta with a garlic tomato cream sauce and one unexpected ingredient that makes it incredibly quick for busy weeknights.

I’m always racing the clock, so this Easy Creamy Ground Beef Pasta hooked me fast. Ground beef gives a real, honest backbone while a hit of garlic and a shower of Parmesan make it surprisingly rich.

I’ve tested a lot of Ground Beef Pasta Recipes and this version wins when I need fast comfort that actually tastes like something I labored over. It’s perfect for Pasta Dinners the whole family fights over.

There are little tricks I use to coax the sauce creamy and bright, stuff you wouldnt expect from a 20 minute dinner, but it still feels special.

Ingredients

• Ground beef gives rich protein and iron, but can be high in saturated fat.
• Pasta is mostly carbs for energy, adds bulk, and fills hungry people.
• Crushed tomatoes bring bright acidity, vitamin C and a bit of fiber, not sweet.
• Heavy cream makes it silky and rich, adds lots of fat and calories.
• Parmesan adds nutty salty umami, plus protein and calcium in small amounts.
• Olive oil gives smooth mouthfeel and heart healthy monounsaturated fats.
• Onion and garlic give savory depth, antioxidants and subtle sweetness when cooked.
• Italian herbs add aroma and oregano basil antioxidants, red flakes give a kick.

Ingredient Quantities

• 1 pound ground beef (80 to 85 percent lean)
• 12 ounces pasta (penne rotini or shells)
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 (14 to 15 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup beef broth or water
• 3/4 cup heavy cream or 1 cup half and half
• 1/2 to 1 cup freshly grated Parmesan cheese
• 1 teaspoon dried Italian seasoning (or mix of basil and oregano)
• 1/2 teaspoon red pepper flakes optional
• 1 teaspoon sugar optional
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter optional for extra creaminess
• Fresh parsley or basil chopped for garnish optional

How to Make this

1. Bring a large pot of salted water to a rolling boil, cook 12 ounces pasta according to package directions until al dente, scoop out and reserve about 1 cup pasta water, then drain pasta and set aside.

2. Meanwhile heat 1 tablespoon olive oil in a large skillet over medium-high heat; add 1 small chopped yellow onion and cook until soft, about 3 to 4 minutes.

3. Add 1 pound ground beef (80 to 85% lean) to the skillet, break it up with a spoon and brown until no pink remains, seasoning with salt and freshly ground black pepper as it cooks; if there is a lot of fat you can drain most of it but leave a tablespoon for flavor.

4. Push the beef to one side, add 3 minced garlic cloves to the empty side and cook about 30 seconds until fragrant, then stir garlic into the beef.

5. Stir in 1 tablespoon tomato paste and cook 30 to 60 seconds to deepen the flavor, then add the 14 to 15 ounce can crushed tomatoes and 1/2 cup beef broth or water.

6. Add 1 teaspoon dried Italian seasoning, 1/2 to 1 teaspoon red pepper flakes if you want heat, and 1 teaspoon sugar if the tomatoes taste too acidic; bring sauce to a simmer and let it reduce and thicken for 6 to 8 minutes.

7. Reduce heat to low and stir in 3/4 cup heavy cream or 1 cup half and half, heat gently (do not boil) for 2 to 3 minutes so the sauce becomes creamy.

8. Stir in 1/2 to 1 cup freshly grated Parmesan cheese until melted and combined; if sauce is too thick loosen it with the reserved pasta water a little at a time until you have the consistency you like. Add 2 tablespoons butter now if you want extra silkiness.

9. Add the cooked pasta to the sauce, toss well over low heat for 1 to 2 minutes so the pasta soaks up the sauce, taste and adjust salt and pepper.

10. Serve hot with extra Parmesan and chopped fresh parsley or basil on top. Quick tip: don’t over-salt at first because the Parmesan is salty, and use the reserved pasta water to fix texture not more cream.

Equipment Needed

1. Large pot for boiling pasta and reserving about 1 cup pasta water (6 to 8 quart works well)
2. Colander to drain the pasta
3. Large skillet or sauté pan for browning beef and simmering the sauce (12 inch good size)
4. Wooden spoon or heatproof spatula for breaking up beef and stirring the sauce
5. Chef’s knife and cutting board for chopping onion, garlic and herbs
6. Measuring cups and spoons for cream, broth, tomato paste and seasonings
7. Can opener for the crushed tomatoes
8. Box grater or microplane for freshly grated Parmesan
9. Tongs or a pasta fork to toss the pasta with the sauce and serve

FAQ

Easy Creamy Ground Beef Pasta Recipe Substitutions and Variations

• Ground beef: swap with 1 lb ground turkey or chicken for a leaner option, or use 1 lb Italian sausage for more flavor, just brown it the same and you might need less salt.
• Pasta: use 12 oz gluten free or whole wheat pasta, or try 3 to 4 cups short zucchini noodles for a low carb twist, cook zucchini just briefly so it does not get soggy.
• Heavy cream or half and half: substitute with 3/4 cup evaporated milk plus 2 tbsp butter for richness, or 1 cup plain Greek yogurt thinned with 2 to 3 tbsp milk for tangy creaminess, stir in off the heat to avoid curdling.
• Parmesan cheese: swap for 1/2 to 1 cup grated Pecorino Romano for a saltier bite, or use Asiago, or try 1/4 to 1/2 cup nutritional yeast if you want a dairy free cheesy flavor, then taste and adjust salt.

Pro Tips

– Brown the beef till you get little crispy bits on the bottom, they add way more flavor than plain browned meat. If theres a lot of grease drain most of it but leave a spoonful to coat the pan for flavor.

– Always save some pasta water and add it a splash at a time to the sauce. The starch helps the sauce cling to the pasta and smooths out thickness without adding more cream.

– When you stir in the cream keep the heat low, dont let it boil or it can split and get grainy. If the sauce looks a bit broken, whisk in a cold tablespoon of butter off the heat to bring it back together and make it silky.

– Grate your Parmesan from a block and taste before you salt. Pregrated stuff is often saltier and doesnt melt as nicely, so you might need less added salt than you think.