Description
Quick & Creamy Ground Beef Pasta in 30 minutes! A hearty, comforting weeknight meal from my kitchen to yours, perfect for busy evenings. So easy, so tasty!
Ingredients
Scale
- Pantry Staples & Protein:
- 1 lb (450g) ground beef (80/20)
- 12 oz (340g) penne or rotini pasta
- 1 medium yellow onion, chopped
- 4–5 cloves garlic, minced
- Dairy & Flavor Boosters:
- 1 cup (240ml) beef broth
- 2 tbsp tomato paste
- 1 cup (240ml) heavy cream
- 1 tbsp dried Italian seasoning
- Fresh Accents & Finishing Touches:
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef & Aromatics:: First things first, grab your biggest skillet and get it hot over medium-high heat. Toss in that ground beef and break it up with a spoon. You want to get some good browning on it – that’s where the flavor lives! Drain off any excess fat, then toss in your chopped onion and minced garlic. Let them soften up, maybe 3-5 minutes, until you can smell that amazing aroma filling your kitchen. Honestly, this is where I start to get really hungry, the smells are just incredible.
- Build the Flavor Base:: Now, push the beef and veggies to one side of the pan and add the tomato paste to the empty spot. Let it cook for about a minute, stirring it around, until it darkens a bit. This step is crucial for deepening the tomato flavor! Then, stir it all together with the beef and onions. I once skipped this little step, thinking “eh, how much difference can it make?” Big difference, my friend. Don’t be like past me; give that tomato paste its moment.
- Deglaze & Simmer:: Pour in the beef broth and Italian seasoning. Scrape up any browned bits from the bottom of the pan – that’s called “deglazing” and it adds so much flavor. Bring it to a gentle simmer, then reduce the heat to low and let it bubble away while you tackle the pasta. This is where the sauce starts to come alive, thickening ever so slightly and smelling absolutely divine. Don’t let it boil too aggressively, a gentle simmer is what we’re after.
- Cook the Pasta:: While your sauce is simmering, get a big pot of salted water boiling for your pasta. I always forget to salt the water enough, and then I’m kicking myself later. Cook the pasta according to package directions until it’s al dente – meaning it still has a little bite to it. Remember to reserve about a cup of that starchy pasta water before you drain it! That stuff is liquid gold for sauces, honestly. Don’t drain it all away, you’ll thank me later.
- Combine & Creamify:: Drain your pasta and add it directly to the skillet with the beef sauce. Pour in the heavy cream and about half of your reserved pasta water. Stir everything together gently until the pasta is coated in that gorgeous, creamy sauce. If it looks a little too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. This is the moment it all comes together, and it’s just so satisfying to watch!
- Finish & Serve:: Stir in about half of your freshly grated Parmesan cheese until it melts into the sauce, making it even more decadent. Give it a taste and adjust any seasonings – maybe a little more salt or pepper? Dish it out into bowls, sprinkle with the remaining Parmesan and a handful of fresh parsley. The final result should be a beautiful, rich, and utterly comforting bowl of Quick & Creamy Ground Beef Pasta. Enjoy that deliciousness!