One-Pot Creamy Tomato Beef Pasta is the kind of comforting, satisfying dish you’ll turn to time and again. It’s rich and hearty without being overly indulgent, with tender pasta, savory ground beef, and a velvety tomato cream sauce that clings to every bite. The best part? It’s made entirely in one pot, which means minimal cleanup and maximum flavor. Whether you’re feeding a busy family on a weeknight or preparing a quick and cozy meal for yourself, this dish is guaranteed to deliver. If beef isn’t your preference, you can easily adapt it, and it will still be irresistibly creamy and delicious!

Necessary Kitchen Equipment

Large, deep skillet or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Cutting board
Chef’s knife

Overview of Ingredients

Ground beef: Provides a hearty, flavorful base for the dish.
Pasta: Choose short pasta like penne or rigatoni that holds the creamy sauce well.
Tomato paste and crushed tomatoes: Create a robust tomato base.
Heavy cream: Adds richness and a creamy texture.
Onion and garlic: Essential aromatics to build flavor.
Beef broth: Enhances the depth of the sauce and helps cook the pasta.
Olive oil: For sautéing the aromatics and beef.
Italian seasoning: Adds a touch of herbaceous flavor.
Salt, pepper, and red pepper flakes: To season and add subtle heat.
Fresh parsley: A bright garnish to complement the creamy sauce.

Step-by-Step Instructions

Prepare the Ingredients:
- Dice the onion and mince the garlic.
Cook the Beef:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Drain any excess fat if necessary.
Sauté the Aromatics:
- Push the beef to one side of the skillet and add the onion. Cook until softened, about 3 minutes.
- Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
Build the Sauce:
- Add the tomato paste, stirring to coat the beef and onions. Cook for 2 minutes to deepen the flavor.
- Stir in the crushed tomatoes, beef broth, and Italian seasoning. Season with salt, pepper, and red pepper flakes.
Cook the Pasta:
- Bring the mixture to a gentle boil, then add the pasta. Reduce the heat to low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed much of the liquid.
Make It Creamy:
- Stir in the heavy cream and let it simmer uncovered for 2-3 minutes, allowing the sauce to thicken slightly.
Garnish and Serve:
- Sprinkle with fresh parsley before serving. Enjoy hot!

Recipe Tips

Choose the Right Pasta: Short shapes like penne, rigatoni, or fusilli work best as they hold the sauce beautifully.
Adjust Creaminess: For a lighter version, use half-and-half instead of heavy cream.
Flavor Boost: Add a splash of Worcestershire sauce or a pinch of nutmeg for extra depth.
Reheating: Reheat gently on the stove with a splash of water or broth to loosen the sauce.

What to Serve with This Recipe

A simple arugula salad with lemon vinaigrette.
Warm, crusty bread for mopping up the sauce.
A glass of medium-bodied red wine, like Merlot or Cabernet Sauvignon.

Frequently Asked Questions

Can I use ground turkey instead of beef? Yes, ground turkey or chicken are great alternatives and pair well with the creamy tomato sauce.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I make this dish dairy-free? Substitute the heavy cream with coconut cream or a dairy-free alternative.

Equipment

Large, deep skillet
Wooden spoon
Measuring cups
Cutting board
Chef’s knife

Ingredients

1 lb ground beef
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 tbsp tomato paste
1 can (14 oz) crushed tomatoes
3 cups beef broth
2 cups uncooked penne or rigatoni pasta
1/2 cup heavy cream
1 tsp Italian seasoning
Salt and pepper, to taste
Red pepper flakes, to taste
Fresh parsley, chopped, for garnish

Instructions

Dice onion and mince garlic.
Cook ground beef in olive oil until browned. Drain excess fat.
Sauté onion until softened, then add garlic.
Stir in tomato paste and cook briefly. Add crushed tomatoes, beef broth, and seasonings.
Add pasta and cook covered until tender, stirring occasionally.
Stir in heavy cream and simmer until thickened.
Garnish with parsley and serve hot.

Notes

Use gluten-free pasta for a gluten-free option.
For added veggies, toss in spinach or zucchini during the last few minutes of cooking.
Leftovers make a great lunch and can be frozen for up to 2 months.