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This one pot ground beef pasta is cozy, quick to make, and perfect for busy weeknights with easy cleanup and big flavor.
Know Before You Scroll
What You’ll Need
Olive oil, onion, garlic, ground beef, salt, black pepper, tomato paste, crushed tomatoes, dried oregano, fresh parsley, fresh basil, beef stock, pasta (fusilli, penne, or shells), Half & Half (or whole milk), Parmesan cheese.
Flavor Profile
Savory ground beef in a rich tomato sauce that’s creamy, herby, and cozy — think pasta night comfort in a bowl.
Difficulty Level
Easy. Everything happens in one pot, and the steps are super straightforward.
Equipment Needed
Large deep skillet or pot, wooden spoon, knife, cutting board, measuring cups and spoons, cheese grater.
Top Tip
Keep the lid slightly ajar when simmering the pasta so it doesn’t boil over, and stir occasionally to prevent sticking.
Make Ahead Note
This pasta is best served right away to keep the sauce silky and the pasta from soaking up too much liquid and getting bloated.
Ingredient Swaps
No Half & Half? Whole milk works, or for extra richness, go with heavy cream.
One Pot Dinner
You all asked, and I listened! In a recent poll, so many of you said you wanted more one pot recipes, so here we are with my new favorite: one pot creamy ground beef tomato pasta. During testing, I played around with a few tweaks — adding the pasta at different times, adjusting the stock, even leaving out the cream — but nothing hit quite right. This final version? The pasta cooks straight in the sauce so it soaks up all that rich flavor, and the cream gives it that dreamy, silky finish. Cozy, herby, and exactly what I was craving.
Ingredient Notes
Aromatics
Best Choice
Fresh yellow onion and freshly minced garlic bring the best depth of flavor.
Substitutions
Use pre-chopped garlic (about ½ teaspoon per clove) or shallots instead of onion for a slightly sweeter flavor.
Beef
Best Choice
Lean ground beef (around 85/15) balances flavor and just the right amount of richness.
Substitutions
Ground turkey or chicken also work if you want a lighter option.
Tomato Sauce Base
Best Choice
Regular or double-concentrated tomato paste and high-quality canned crushed tomatoes (like San Marzano if you can find them).
Substitutions
Tomato purée or diced tomatoes blended smooth will also work.
Where to Find
Canned goods aisle, near pasta sauces.
Herbs & Seasoning
Best Choice
Fresh parsley and basil make the flavors pop, and dried oregano brings a savory backbone.
Substitutions
If you don’t have fresh herbs, use dried Italian seasoning (about 2 teaspoons) instead of dried parsley — it adds way more flavor.
Pasta & Stock
Best Choice
Short pasta shapes like fusilli, penne, or shells — perfect for holding onto the creamy sauce. Beef stock adds richness and depth.
Substitutions
Chicken or vegetable stock if that’s what you have; any short pasta shape will work.
Cream & Cheese
Best Choice
Half & Half for a creamy but not too heavy finish, and freshly grated Parmesan for that nutty, salty kick.
Substitutions
Whole milk for lighter creaminess, or heavy cream for an extra indulgent sauce. Swap Parmesan for Pecorino Romano or even mozzarella in a pinch.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Sauté the Aromatics
Olive oil goes into a large skillet, then in with one chopped onion. Let that soften for a few minutes before adding three minced garlic cloves — just thirty seconds until fragrant.
2
Brown the Beef
Now, a pound of ground beef. Break it up with your spoon and cook until it’s no longer pink, about five to seven minutes. Season generously with salt and black pepper.
3
Build the Tomato Base
Time for flavor: stir in two tablespoons of tomato paste and let it cook for a minute. Add a can of crushed tomatoes, dried oregano, and half of your parsley and basil.
4
Cook the Pasta
Pour in four cups of beef stock, bring it to a boil, and add twelve ounces of short pasta. Lower the heat, cover — lid slightly ajar — and cook for ten to twelve minutes, stirring now and then, until the pasta is just under al dente.
5
Make It Creamy
When most of the liquid has absorbed, stir in three-quarters of a cup of Half & Half. Let it simmer uncovered for a few minutes until the sauce thickens and the pasta is finished cooking.
Perfect Pairings
Recipe
Ground Beef Pasta
Ingredients
- 2 tablespoons olive oil
- 1 onion (chopped)
- 3 garlic cloves (finely minced)
- 1 lb ground beef
- Salt and black pepper (to taste)
- 2 tablespoons tomato paste
- 14 oz crushed tomatoes (canned)
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley (chopped (divided))
- 2 tablespoons fresh basil (torn (divided))
- 4 cups beef stock
- 12 oz pasta (fusilli, penne, or shells)
- ¾ cup Half & Half (or whole milk)
- ½ cup grated Parmesan cheese (or more to taste)
Instructions
Sauté the aromatics
- Heat the olive oil in a large deep skillet or pot over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
Brown the beef
- Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Season with salt and black pepper.
Build the tomato base
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the crushed tomatoes, oregano, half of the parsley, and half of the basil. Stir well and simmer for 2–3 minutes.
Cook the pasta
- Pour in the beef stock and bring to a boil. Add the pasta, then reduce the heat to medium-low. Cover the pot (leaving the lid slightly ajar to prevent boiling over) and cook for 10–12 minutes, stirring occasionally, until the pasta is just under al dente.
Make it creamy
- Once the pasta is cooked and most of the liquid has absorbed, stir in the Half & Half. Simmer uncovered for another 2–3 minutes, until the sauce thickens slightly and the pasta is finished cooking.
Finish and serve
- Stir in the remaining parsley and basil. Sprinkle generously with Parmesan cheese, then serve hot.
Tips
Erren’s Top Tips
- Bloom the tomato paste. Don’t rush this step — cooking it for a minute or two before adding liquids deepens the tomato flavor in a big way.
- Use the right pasta shape. Short, twisty shapes like fusilli or shells are best because they hold the sauce in every little nook. Long pasta like spaghetti doesn’t work as well here.
- Go easy on the stirring. Stir just enough to keep the pasta from sticking, but don’t overdo it. Too much stirring can make the pasta gummy.
- Grate your own Parmesan. Freshly grated Parmesan melts creamier and has way more flavor than the pre-shredded kind.
- Adjust the creaminess. If the sauce feels too thick at the end, just add a splash of stock or milk. Too thin? Let it simmer uncovered for a minute or two.
- Finish with fresh herbs. Adding parsley and basil at the end keeps them bright and fresh — don’t skip this step.
Storage & Freezing Instructions
- Storage: This pasta is best eaten right away, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind the pasta will continue to soak up the sauce as it sits.
- Reheating: Warm gently on the stove or in the microwave with a splash of beef stock or milk to loosen the sauce.
- Freezing: Because the pasta softens too much once frozen, I don’t recommend freezing the finished dish. Instead, freeze just the sauce (before adding the pasta and cream). Then when ready, cook fresh pasta, stir in the thawed sauce, and finish with cream and cheese.
Variations & Add-Ins
- Make it spicy. Add a pinch of red pepper flakes or stir in a spoonful of chili paste with the tomato base for a little kick.
- Extra veggies. Toss in chopped bell peppers, zucchini, mushrooms, or a handful of spinach right before serving for extra color and nutrition.
- Cheesy twist. Stir in a handful of shredded mozzarella or provolone at the end for an even creamier, cheesy pull.
- Herb swap. Try fresh thyme or rosemary instead of basil and parsley for a more earthy flavor profile.
- Protein boost. Swap beef for Italian sausage, ground turkey, or even plant-based meat crumbles — all work beautifully.
- Cream swap. For a richer version, go with heavy cream. For lighter, stick with whole milk. Both change the vibe but still taste amazing.
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FAQs
Can I make this ahead of time?
This recipe really shines when eaten right away — the sauce is creamy and silky, and the pasta is perfectly al dente. If you do make it ahead, plan to reheat with extra stock or milk to refresh the sauce.
Can I make this lighter?
Yes! Swap the Half & Half for fat free varieties, and use lean ground turkey or chicken instead of beef. It’ll still be creamy and delicious.
What if my pasta isn’t cooked yet but the liquid is gone?
Just add a little more stock or water, half a cup at a time, and continue to simmer until the pasta reaches al dente.
How do I keep the pasta from sticking?
Give it a stir every few minutes while it cooks, making sure to scrape the bottom of the pot. Keeping the lid slightly ajar also helps control the boil.
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