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One Pot Creamy Beef Pasta

One Pot Creamy Beef Pasta: Your Go-To Cozy Weeknight Dinner

One Pot Creamy Beef Pasta is a comforting, easy-to-make dinner ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Base
  • 500 g Minced Beef You can substitute with ground turkey or vegetarian ground meat.
  • 1 medium White Onion Shallots can be used for a more delicate flavor.
  • 3 cloves Garlic Garlic powder (1 teaspoon) is a suitable substitute.
For the Sauce
  • 2 tbsp Tomato Puree Extra tomato passata can be used as an alternative.
  • 500 g Tomato Passata Canned crushed tomatoes can give a different consistency.
  • 600 ml Beef Stock Opt for vegetable stock in a vegetarian version.
  • 180 ml Double/Heavy Cream Use coconut cream for a dairy-free alternative.
  • 1 tsp Worcestershire Sauce Soy sauce works well in vegetarian variations.
For the Pasta
  • 300 g Conchiglie Pasta You may use short pasta shapes like penne or fusilli.
For Seasoning
  • 1 tsp Salt Essential for flavor balance.
  • ¾ tsp Smoked Paprika Adjust according to taste.
  • ½ tsp Dried Oregano Brings herbal notes that elevate the overall flavor.
  • ½ tsp Black Pepper Provides warmth and mild heat.
  • ¼ - ½ tsp Chili Flakes For an optional kick; feel free to adjust.
  • ¼ tsp Dried Thyme Fresh thyme can be used for a brighter taste.
For Garnish
  • Fresh Parsley Optional but adds freshness and a delightful pop of color.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Sauté the Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the diced white onion and sauté for about 5 minutes until soft and golden.
  2. Add Garlic and Beef: Introduce minced garlic and sauté for an additional minute. Crumble in the minced beef and cook for about 6-8 minutes until browned.
  3. Incorporate Seasonings and Tomato Puree: Stir in salt, smoked paprika, oregano, black pepper, chili flakes, thyme, and tomato puree. Cook for another minute.
  4. Combine the Liquid Ingredients: Pour in beef stock, tomato passata, heavy cream, and Worcestershire sauce. Stir and let it simmer for 2-3 minutes.
  5. Add the Pasta: Add the uncooked conchiglie pasta into the pot and stir to ensure it's submerged in the sauce. Bring to a boil.
  6. Cook the Pasta: Reduce heat to medium-low and cook for about 10-12 minutes, stirring occasionally, until pasta is al dente.
  7. Taste and Adjust Seasoning: Taste your dish and adjust with more salt or pepper as needed.
  8. Serve and Garnish: Serve hot, garnished with fresh parsley. Pair with garlic bread or a salad for a complete meal.

Nutrition

Serving: 1portionCalories: 650kcalCarbohydrates: 75gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on the stove, adding water if needed. Freeze cooled pasta for up to 3 months.

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