Print

Beef Pasta in Tomato Sauce Beef Ragu Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This One Pot Creamy Tomato Beef Pasta is a comforting, hearty meal with tender beef, flavorful Italian herbs, and a creamy tomato sauce. It’s easy to make and combines the richness of homemade comfort food with the convenience of one-pot cooking.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

1 1/2 tbsp olive oil

2 garlic cloves, finely minced

1 onion, finely chopped

500g (1 lb) beef mince (ground beef)

2 tsp Italian herbs (or a mix of dried oregano, parsley, and basil)

2 tbsp tomato paste

400g (14 oz) can crushed tomatoes (or tomato passata)

1/2 tsp red pepper flakes (optional)

1 1/2 tsp kosher salt (or cooking salt)

1/2 tsp black pepper

4 cups (1 L) low-sodium chicken stock/broth

350g (12 oz) fusilli, penne, elbow macaroni, or other short pasta

3/4 cups heavy cream (thickened cream)

For Serving: Finely grated Parmesan cheese

For Serving: Finely chopped parsley (optional)

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large heavy-based pot over high heat. Add the minced garlic and chopped onion, and cook for 1 1/2 minutes until softened and fragrant.
  2. Cook the Beef: Add the ground beef to the pot and cook, breaking it up as you go, until there’s no more red meat visible. Sprinkle in the Italian herbs and cook for an additional 30 seconds to release the flavors. Stir in the tomato paste and cook for 1 minute to eliminate the raw taste.
  3. Add the Liquids: Stir in the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes (if using). Mix well, then add the pasta.
  4. Cook the Pasta: Bring the mixture to a simmer. Let it cook for about 15 minutes, stirring every couple of minutes to prevent the pasta from sticking to the bottom of the pot. Continue cooking until the pasta is nearly done.
  5. Make it Creamy: Once the pasta is just about cooked, pour in the heavy cream and simmer for 1-2 more minutes. The sauce should still be quite saucy, which is exactly what you want—this helps the pasta absorb the liquid and keeps the dish creamy.
  6. Serve: Remove from the stove. Stir the pasta and sauce together, then ladle into bowls. Top with grated Parmesan and freshly chopped parsley, if desired.

Notes

  • If you prefer a leaner protein, ground turkey or chicken can be used in place of beef.
  • For a dairy-free version, use a plant-based cream alternative like coconut cream and skip the Parmesan for a dairy-free option.
  • You can add vegetables like spinach, zucchini, or bell peppers to make the dish even heartier. Sauté them along with the onion and garlic.
  • For extra creaminess, you can increase the amount of heavy cream or add a dollop of cream cheese.
  • This dish can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a pan with a splash of broth or water.

Nutrition

Find it online: https://cheftinaskitchen.com/beef-pasta-in-tomato-sauce-beef-ragu-pasta/