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Whip up this Single Pot Beefy Tomato Cream Pasta when you're craving something tasty without dealing with tons of cleanup. Everything goes in just one pot - your beef, pasta, and that rich tomato cream sauce. It's easy but tastes like you spent hours cooking.
Benefits of This Dish
Great for those hectic evenings when dinner needs to happen quickly. The beef gives it substance, and the velvety sauce pleases everyone at the table. Whatever pasta shape you've got works fine. And the biggest win? You'll only have a single pot to clean afterward. The little ones gobble it up, and adults can't get enough either.
Ingredients Needed
- Oil: 2 tablespoons olive oil
- Garlic: 4 cloves, minced finely
- Onion: 1 large, diced small
- Ground Beef: 1 pound
- Italian Herbs: 1 tablespoon
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 1 large can
- Red Pepper: Dash for some kick
- Salt: Begin with 1 tablespoon
- Black Pepper: Freshly ground
- Chicken Broth: 3 cups
- Pasta: 1 pound short variety
- Heavy Cream: 3/4 cup
- Parmesan: 1/2 cup grated
- Parsley: Handful chopped
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Cooking Steps
- First prep:
- Warm oil in your largest pot over high flame. Toss in garlic and onion. Sauté 2 minutes until softened.
- Meat time:
- Drop in beef. Smash it around with your spoon. Cook until browned - roughly 5 minutes. Pour off extra grease if you'd like.
- Season up:
- Mix in Italian herbs, tomato paste. Keep stirring 1 minute until fragrant.
- Create base:
- Add tomatoes, broth. Sprinkle salt, pepper. Mix well. Let it come to a simmer.
- Add pasta:
- Dump pasta into pot. Stir to prevent clumping. Lower heat to medium-low. Simmer 15 minutes, stirring occasionally.
- Add richness:
- Stir in cream. Cook another 2 minutes. Sauce should nicely coat the pasta.
- Taste test:
- Sample pasta - it should be tender but not soggy. Need more seasoning? Add it now.
- Ready to eat:
- Scoop into dishes. Sprinkle with cheese and parsley if desired.
Single Pot Advantage
All ingredients meld together for better flavor. The pasta absorbs sauce as it cooks - tastier than cooking them separately. Fewer dishes means easier cleanup. The sauce becomes thick and luscious because the pasta starch stays in the mixture.
Sauce Success Tips
Make sure there's enough liquid for properly cooked pasta. When sauce looks too thick, add a splash of warm broth. Keep stirring the pot bottom so nothing sticks. Want thicker sauce? Let it bubble a few more minutes. Too thick? Just add more broth. Always put cream in at the end or it might separate.
Ingredient Selection
Choose beef with a bit of fat content - it adds more flavor. Standard pasta works better than specialty types. Fresh garlic beats the jarred stuff every time. Want a richer dish? Go for full-fat cream. Need something lighter? Try half-and-half instead. True parmesan cheese gives the best melt.
Troubleshooting
Sauce too runny? Cook it longer without the lid. Pasta still crunchy? Pour in another cup of hot broth and keep cooking. Something burning on the bottom? Your heat's too strong - turn it down. Lacks flavor? Try a bit more salt or extra cheese. Want some heat? Toss in red pepper flakes.
Storage Tips
This dish stays good for 3 days when refrigerated. It will thicken up when cold - that's totally normal. Add a bit of milk when reheating. Warm it up slowly on the stove, stirring frequently. Many people enjoy adding fresh cheese to leftovers. Don't try freezing it - your pasta will turn soggy.
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Frequently Asked Questions
- → Can I use different pasta?
- Sure! Short shapes like bowties, penne, or shells are great.
- Good idea to double-check cook times on the box - might need tweaking.
- Whole wheat pasta takes longer and drinks up more liquid.
- For rice pasta, keep an eye out, it cooks faster and softens quickly.
- Some folks snap up spaghetti and use it too.
- Just keep stirring so it doesn't stick to the pot.
- → Need more spice?
- Turn up the heat with red pepper flakes while sautéing beef.
- Love it hot? Go for cayenne!
- A splash of hot sauce mixed with tomatoes works great too.
- Fresh heat? Toss in some diced jalapeños.
- Even black pepper can add a little punch.
- Start mild—you can always ramp it up at the table.
- Too much heat? Sour cream can cool it down!
- → Can I add veggies?
- Absolutely—spinach is lazy-friendly, just stir it in at the end.
- Sauté mushrooms along with the meat for a deeper flavor.
- Chop zucchini or peppers small; 5 minutes is enough.
- Throw frozen peas or corn in near the end, easy!
- Keep veggies bite-sized for quicker cooking.
- Adding watery veggies? Ease up on the liquids a little.
- Fresh tomatoes should be a final touch, they get soft fast.
- → How do I save leftovers?
- Pop it into an airtight container while still warm.
- Won't last more than 3 days in the fridge. Skip freezing—it messes up the texture.
- To warm it up, mix in a splash of milk or cream to bring back the sauciness.
- Slow reheating and regular stirring works best.
- Microwaving? Heat in bursts, stirring in between.
- Love cold pasta? It's perfect for lunchboxes!
- → What about using other meat?
- Switch to turkey or chicken for a lighter vibe. Grind it small to mimic beef texture.
- Craving extra flavor? Italian sausage is a great choice. Just ditch the extra drippings.
- Want vegetarian? Plant-based crumbles do the job, just toss 'em in later.
- For more richness, try half beef, half sausage—but keep portions steady.
- Whatever you pick, get a good sear first—it’s where all that tasty flavor builds up.
Conclusion
Looking for easy ideas? Try creamy chicken alfredo - same concept but with garlic and cream sauce instead.
Want more greens? Go for spinach-packed pasta - skip the meat, add veggies, all in one pot!