I love how this recipe brings big flavor with very little work. Everything cooks in a single pot — from sautéing the beef and aromatics to simmering the pasta in a creamy tomato broth — so cleanup is a breeze. The sauce is beautifully balanced with savory beef, tangy tomatoes, warming Italian herbs, and a touch of cream for silky richness. It’s comfort food made smart and simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 tbsp olive oil 2 garlic cloves, finely minced 1 onion, finely chopped 500 g / 1 lb beef mince / ground beef 2 tsp Italian herbs 2 tbsp tomato paste 400 g / 14 oz can crushed tomatoes (or tomato passata) 1/2 tsp red pepper flakes (optional) 1 1/2 tsp cooking salt/kosher salt 1/2 tsp black pepper 4 cups (1 L) chicken stock/broth, low sodium 350 g / 12 oz fusilli, penne, elbow macaroni or other short pasta 3/4 cup thickened / heavy cream Parmesan cheese, finely grated (for serving) Parsley, finely chopped (optional garnish)
Directions
I heat the olive oil in a large, heavy‑based pot over high heat. Once it’s hot, I sauté the minced garlic and chopped onion for about 1 ½ minutes until fragrant.
I add the ground beef, breaking it up with a spoon, and cook until it’s no longer pink. Then I stir in the Italian herbs and cook for about 30 seconds to bloom the flavors.
Next, I add the tomato paste and cook it for another minute to deepen its flavor.
I pour in the crushed tomatoes, chicken stock, salt, black pepper, and the optional red pepper flakes. I give everything a good stir.
I add the pasta, making sure it’s submerged in the liquid, then bring the pot back up to a simmer. I cook uncovered for about 15 minutes, stirring occasionally so the pasta doesn’t stick and cooks evenly.
Once the pasta is nearly tender, I stir in the heavy cream and simmer for another 1–2 minutes until the sauce becomes creamy and slightly thickened.
I remove the pot from heat, stir everything together, and serve immediately topped with grated Parmesan and a sprinkle of parsley if I’m using it.
Servings and timing
This recipe serves 4–5 people and takes about 30 minutes total — roughly 10 minutes of prep and 20 minutes of cooking.
Variations
I sometimes add sliced mushrooms or chopped spinach to boost the veggie content.
To make it spicier, I increase the red pepper flakes or add a dash of chili oil.
When I’m out of chicken stock, I use beef stock instead for an even more robust flavor.
I’ve also swapped in gluten‑free pasta with great results.
For a lighter sauce, I’ll use half‑and‑half in place of heavy cream.
Storage/Reheating
I store leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove with a splash of broth or water to loosen the sauce, or use the microwave until heated through.
FAQs
Can I make this recipe dairy‑free?
Yes — I sometimes use coconut cream or a dairy‑free cooking cream instead of heavy cream, and it still turns out creamy and delicious.
What type of pasta works best?
Short pasta like fusilli, penne, or macaroni works best here because they cook evenly right in the sauce and hold onto the creamy tomato mixture beautifully.
Can I add vegetables?
Absolutely — bell peppers, zucchini, or spinach are great additions and add extra nutrition and color.
Is this dish good for meal prep?
Yes, it reheats really well for lunches or dinners later in the week. Just keep the sauce a bit looser when reheating so it doesn’t dry out.
Can I freeze leftovers?
This one‑pot pasta is best refrigerated rather than frozen. The texture of the pasta changes when frozen and thawed, so I recommend eating it within a few days.
Conclusion
One‑Pot Creamy Tomato Beef Pasta is one of those dishes I turn to when I want maximum comfort with minimal effort. It’s saucy, satisfying, and full of rich Italian‑style flavor — all built in a single pot. Whether I’m feeding my family or prepping a cozy dinner for myself, this recipe always delivers.
This cozy one-pot pasta is rich, creamy, and full of bold tomato-beef flavor. The pasta cooks right in the sauce for an easy, mess-free meal perfect for busy nights.
Ingredients
1 1/2 tbsp olive oil
2 garlic cloves, finely minced
1 onion, finely chopped
500 g / 1 lb ground beef (beef mince)
2 tsp Italian herbs
2 tbsp tomato paste
400 g / 14 oz crushed tomatoes (or tomato passata)
350 g / 12 oz short pasta (fusilli, penne, elbow macaroni, etc.)
3/4 cup heavy cream (or thickened cream)
Parmesan cheese, finely grated (for serving)
Fresh parsley, finely chopped (optional, for garnish)
Instructions
Sauté Aromatics:
Heat olive oil in a large pot over high heat. Add garlic and onion, cooking for 1–2 minutes until fragrant.
Cook Beef:
Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink.
Add Herbs and Tomato Paste:
Stir in Italian herbs and cook for 30 seconds. Add tomato paste and cook for another minute to deepen the flavor.
Simmer Sauce and Pasta:
Add crushed tomatoes, broth, salt, pepper, and optional red pepper flakes. Stir well. Add pasta and ensure it’s fully submerged. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
Add Cream:
Once pasta is nearly tender, stir in heavy cream. Simmer for 1–2 more minutes until creamy and slightly thickened.
Serve:
Remove from heat. Serve hot, topped with Parmesan and parsley if desired.
Notes
Add mushrooms, zucchini, or spinach for extra veggies.
Substitute beef broth for a deeper flavor or use gluten-free pasta if needed.
For a lighter option, use half-and-half instead of heavy cream.
Want more heat? Add extra red pepper flakes or a dash of chili oil.
Store leftovers in the fridge up to 3 days. Add a splash of broth when reheating.
