Description
Make creamy beef pasta a weeknight win! This hearty, satisfying dish is quick to make and perfect for a cozy, comforting meal.
Ingredients
Scale
- Main Players:
- 1 lb (450g) ground beef (80/20 recommended)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 12 oz (340g) short pasta (rigatoni or penne)
- 5 oz (140g) fresh spinach
- Sauce Essentials:
- 2 tbsp tomato paste
- 2 cups (480ml) beef broth (low sodium)
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese, plus more for serving
- Flavor Foundation:
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the Beef:: First things first, get your biggest skillet over medium-high heat with a splash of olive oil. Toss in that ground beef and break it up with a spoon. You want it nicely browned, hon, not just gray. This is where all that lovely flavor starts for our creamy sauce! Takes about 5-7 minutes. Don’t rush it, or you’ll miss out on those delicious browned bits. I always forget to season it here, so a little salt and pepper now makes a difference.
- Sauté Aromatics:: Drain off most of the fat from the beef, but leave a tiny bit for flavor. Then, add your chopped onion to the pan. Let it soften for 3-4 minutes until it’s translucent and smelling sweet. Next, stir in the minced garlic and tomato paste. Let that tomato paste cook for a minute or two, stirring, until it darkens a bit. This step deepens the flavor of the beef pasta so much! It’ll smell amazing, I promise.
- Build the Sauce:: Pour in the beef broth, scraping up any delicious browned bits from the bottom of the pan – that’s called “fond,” and it’s pure gold! Bring it to a gentle simmer. Meanwhile, get your pasta water boiling in a separate pot. Don’t forget to salt it generously; it should taste like the sea! Cook your pasta according to package directions until al dente. This ensures your pasta isn’t mushy.
- Cream it Up:: Once the broth has simmered for a few minutes and reduced slightly, reduce the heat to low. Stir in the heavy cream and let it warm through, but don’t boil it vigorously, or it might separate. This is where the magic happens for our creamy beef pasta! Next, add a good handful of grated Parmesan cheese, stirring until it melts into a smooth, luscious sauce.
- Combine and Wilt:: Drain your cooked pasta, reserving about a cup of the starchy pasta water – you might need it later to thin the sauce. Add the pasta directly to the skillet with the creamy beef sauce. Toss everything together, making sure every noodle is coated. Now, throw in the fresh spinach. It’ll look like a mountain at first, but it wilts down super fast, I swear!
- Final Touches:: Give it all a good stir until the spinach is just wilted and the pasta is perfectly coated. If the sauce seems too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Taste it! Adjust the salt and pepper if needed. Sometimes I add a pinch of red pepper flakes for a little kick. Serve immediately with more Parmesan on top, because why not? This creamy beef pasta is ready!