One Pot Creamy Beef Pasta
A delightful one-pot dish that combines creamy sauce and hearty beef with perfectly cooked pasta, making it an irresistible choice for family dinners.
Ingredients
For the Pasta
- 300 g 300g / 10.5oz uncooked Conchiglie Pasta
- 600 ml 600ml / 2 1/2 cups Beef Stock, warm but not boiling hot
- 500 g 500g / 2 cups Tomato Passata
For the Sauce and Seasoning
- 1 tsp 1 tsp Salt
- 3/4 tsp 3/4 tsp Smoked Paprika
- 1/2 tsp 1/2 tsp Dried Oregano
- 1/2 tsp 1/2 tsp Black Pepper
- 1/4 tsp 1/4 - 1/2 tsp Chili Flakes
- 1/4 tsp 1/4 tsp Dried Thyme
- 2 tbsp 2 tbsp Tomato Puree
- 1 tsp 1 tsp Worcestershire Sauce
- 180 ml 180ml / 3/4 cup Double/Heavy Cream, at room temp
For the Base
- 1 medium 1 medium White Onion, finely diced
- 3 cloves 3 cloves Garlic, finely diced
- 500 g 500g / 1lb Minced/Ground Beef
- Olive Oil as needed Olive Oil, as needed
For Garnish
- to taste Finely diced Fresh Parsley, to serve (optional)
Instructions
Preparation
- Drizzle olive oil into a large pot over medium heat.
- Add the finely diced onion and sauté until it softens and turns golden.
- Introduce the garlic into the pot and sauté for about a minute.
Cooking
- Add the minced beef, breaking it up with a wooden spoon, and cook until browned.
- Stir in the salt, smoked paprika, dried oregano, black pepper, chili flakes, and dried thyme.
- Add the tomato puree and let it fry for about a minute.
- Pour in the warm beef stock and tomato passata, mixing well.
- Stir in the double cream and Worcestershire sauce.
- Bring the mixture to a boil, then gently stir in the uncooked Conchiglie pasta.
- Cook until the sauce thickens and the pasta is al dente, about 12-15 minutes.
- Adjust with more salt or pepper if needed and serve hot garnished with parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze for up to 3 months. For variations, consider using ground turkey or a dairy-free cream alternative.