Irresistible Creamy Beef Pasta for Busy Nights (Print Version)

Whip up an irresistible creamy beef pasta! This hearty, comforting dish is a weeknight favorite, packed with flavor and ready in under 40 minutes.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains dairy, meat, gluten

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) ground beef (80/20 recommended)
02 - 12 oz (340g) short pasta (penne, rigatoni, or ziti)

→ Flavor Boosters

03 - 1 tbsp olive oil
04 - 1 medium onion, chopped
05 - 4 cloves garlic, minced
06 - 2 tbsp tomato paste
07 - 1 cup (240ml) beef broth

→ Dairy & Finishing Touches

08 - 1 cup (240ml) heavy cream
09 - 1/2 cup (50g) freshly grated Parmesan cheese, plus more for garnish
10 - 1/4 cup fresh parsley, chopped, for garnish

→ Pantry Staples

11 - Salt and freshly ground black pepper to taste
12 - Reserved pasta water (about 1 cup)

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Don't forget to salt it generously—like the sea, my nonna always said! This is where I always forget to salt the water, honestly, then I remember and add it last minute. Cook your pasta according to package directions until it's al dente. We want it to have a little bite, because it'll finish cooking in the sauce. Drain it but *reserve about a cup of that starchy pasta water*. Trust me on this, it's liquid gold for our sauce!
02 - While your pasta is doing its thing, heat a large skillet or Dutch oven over medium-high heat with a drizzle of olive oil. Add your ground beef and break it up with a spoon. Let it brown nicely, getting some good caramelization. This is where a lot of flavor develops, so don't rush it! I once tried to drain the fat too early and lost some of that good browning. Drain off any excess fat, then transfer the beef to a plate, leaving a little bit of rendered fat in the pan.
03 - Reduce the heat to medium. Add your chopped onion to the skillet and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant—oh, that smell! It always makes my kitchen feel like home. Be careful not to burn the garlic; it can turn bitter so fast, and I've totally done that before.
04 - Stir in the tomato paste and cook it for about 2-3 minutes, pressing it against the bottom of the pan. This step is crucial, it deepens the flavor and gets rid of that raw tomato taste. It should turn a darker, brick-red color. Then, pour in the beef broth, scraping up any browned bits from the bottom of the pan. This is called "deglazing," and it's a little chef-y trick that adds so much richness to the sauce.
05 - Bring the sauce to a gentle simmer, then reduce the heat to low and stir in the heavy cream. Let it warm through, but don't bring it to a rolling boil, we don't want it to separate. Stir in about half of your freshly grated Parmesan cheese until it melts smoothly into the sauce. This is when the sauce starts to look so luscious and inviting, and honestly, I always sneak a little taste right here. Season with salt and black pepper to your liking.
06 - Add the cooked ground beef back into the skillet with the creamy sauce. Then, toss in your cooked pasta. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Stir everything together until the pasta is beautifully coated in that gorgeous, <strong>Irresistible Creamy Beef Pasta</strong> sauce. Serve immediately, garnished with the remaining Parmesan cheese and fresh parsley. Oh, and a little extra black pepper never hurt anyone!

# Notes:

01 - Always salt your pasta water generously—it's the only chance to flavor the pasta itself.
02 - Store leftovers in an airtight container for up to 3-4 days; reheat gently on the stovetop with a splash of liquid.
03 - If you're out of beef broth, chicken broth works in a pinch, though the beef flavor will be milder.
04 - A simple green salad with a zesty vinaigrette makes a perfect fresh counterpoint to this rich dish.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven
03 - wooden spoon/spatula

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g

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