Chicken Pasta Bake

Beef pasta cooked in a sugary garlic tomato creamy sauce with Italian seasoning. An easy homemade comfort food that's also single pot cooking!

Creamy Tomato Beef Pasta One Pot

One-pot pasta recipes are quite selective. Today's my only use case for it is saucy pastas. With less saucy pastas such as Puttanesca or pesto pasta, it just doesn't work properly, because there is not enough liquid to really cook the pasta thoroughly.

So any one pot pasta recipe you'll find on my blog is oozing with sauce, because there ya have it, therefore.

Never has anyone complained, I've never heard of it. Everybody loves sauce! 🙂

Today I am sharing a creamy tomato sauce beef pasta. That's basically a Bolognese with Italian seasonings and a cupboard stainless steel full of cream. Total crowd pleaser!

This One Pot Beef Pasta Ingredients

This all came after my one pot pasta sauciness post (nothing will surprise you when you see the name) the cardinal rule of cooking one pot pasta recipes is to ensure the pasta requires liquid to absorb it and so much of it! Liquid picked up by cooked dried pasta is two and a half times that amount. Today we use 4 cups of stock and 1 can of tomato for 360g/12ozs of pasta.

• Beef mince: I used 90% lean beef mince (ground beef), but any fat % will be just fine. Most people use 80/20. The fattier the beef, the beefier the flavor.
• Chicken stock/broth: The cooking liquid of choice. Tastier than water!
• Pasta: I used spirals (fusilli) but other similar sized short pasta will also do just fine.
• Cream: 3/4 cup, stirred in at the very end turns a regular tomato sauce into a creamy tomato sauce.
• Garlic and onion: Essential flavor base.
• Canned tomato: Adds extra tomato flavor and slightly thickens the sauce.
• Italian herbs: For seasoning! Use a store-bought mix or a combination of oregano, basil, and parsley.
• Red pepper flakes: Optional, for a tiny bit of warmth.

1 Pot Creamy Tomato Beef Pasta Recipe

1. Sauté the garlic and onion, then cook the beef until it's no longer red.
2. Add Italian herbs and cook for 30 seconds to toast the seasoning.
3. Add tomato paste and stir for a minute.
4. Pour in stock, canned tomato, red pepper flakes, salt, and pepper. Stir well, then add the pasta.
5. Bring liquid to a simmer and cook for 15 minutes until pasta is just cooked. Stir occasionally to prevent sticking.
6. Stir in cream and simmer for another minute.
7. Remove from stove, give a good stir, and ladle into bowls.
8. Sprinkle with parmesan and parsley if desired, and enjoy!

As you pull that sucker off the stove, don't worry how saucy it is... that's what you want. Pasta absorbs liquid quickly, so by the time you serve it, it will have gone from just a little too soupy to the perfect level of ooziness.

If you look above, you know pasta is pretty good at absorbing liquid, which means it'll go from just too soupy to a beautiful oozy perfection you won't be able to resist in the time between pulling it off the stove and eating it. But in either case, saucier is to dry as wet is to dry. No one wants a mound of gluey, stodgy pasta!!!

YUM. That is 100% me in that food. It's not fancy. It's fuss-free to make. It's hearty and cozy and easy, and rustic, and full of flavor.