When weeknight chaos hits and everyone’s asking “what’s for dinner,” you need a recipe that won’t let you down. This one pot creamy tomato beef pasta does exactly that. It brings together tender ground beef, rich tomato sauce, and perfectly cooked pasta in a single pot with cleanup that takes minutes instead of hours.
Table of Contents
Ingredients for One Pot Creamy Tomato Beef Pasta
I always keep these ingredients on hand because they’re pantry staples that come together beautifully. The quality of your Parmesan really matters here. I recommend using freshly grated cheese rather than the pre-shredded variety since it melts smoother and gives you that restaurant-quality creaminess.
- 1 pound ground beef (85/15 lean ratio works best)
- 1 medium onion, diced (yellow or white onion preferred)
- 3 garlic cloves, minced (I usually add an extra clove for more depth)
- 1 can (28 oz) crushed tomatoes (San Marzano variety is my preference for authentic taste)
- 2 cups beef broth (low-sodium gives you better control over seasoning)
- 1 pound pasta (penne or rigatoni hold the sauce perfectly – I find these shapes work better than spaghetti)
- 1 cup heavy cream (Pro tip: let it sit at room temperature for 15 minutes before adding)
- 1 cup grated Parmesan cheese (freshly grated melts smoother than pre-shredded)
- Salt and pepper to taste
- Fresh basil for garnish (adds brightness to the rich sauce)
Step-by-Step Instructions
In my experience, the key to this recipe is proper browning and not rushing the process. Taking a few extra minutes at the start creates deeper flavor throughout the dish.
Step 1: Heat a large pot (at least 5-quart capacity) over medium heat and add the ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes until nicely browned with no pink remaining. You’re looking for golden-brown bits on the edges, which add incredible flavor. Don’t drain the fat unless there’s excessive grease, as it adds richness to the sauce.
Step 2: Add the diced onion to the browned beef and cook for 3-4 minutes until the onion becomes translucent and starts to soften around the edges. Stir in the minced garlic and cook for another 30 seconds until you can smell that amazing garlic aroma. Be careful not to burn the garlic as it can turn bitter quickly.
Step 3: Pour in the crushed tomatoes and beef broth, stirring well to combine all ingredients and scrape up any browned bits from the bottom. Add the uncooked pasta directly to the pot, pushing it down so it’s mostly submerged in the liquid. Bring everything to a boil, then reduce heat to medium-low and let it simmer for 10-12 minutes.
Step 4: Stir the pasta every 3-4 minutes to prevent sticking to the bottom of the pot. The pasta is ready when it’s tender but still has a slight bite (al dente). About 80% of the liquid should be absorbed, creating a thick sauce that coats the pasta. If your pasta is still firm but the liquid is gone, add a splash more broth.
Step 5: Remove the pot from heat (this prevents the cream from curdling) and stir in the heavy cream and Parmesan cheese. Mix thoroughly until the cheese melts completely and the sauce becomes smooth and creamy. Season with salt and pepper to your taste. Let it rest for 2-3 minutes to thicken slightly before serving. Garnish with fresh torn basil leaves.
Perfect Pairings for One Pot Creamy Tomato Beef Pasta
This hearty pasta dish pairs beautifully with lighter sides that balance its rich, creamy texture.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up every bit of that delicious tomato cream sauce. The crunch provides a nice textural contrast to the soft pasta. Try making homemade garlic bread rolls for an extra special touch.
Caesar Salad: A crisp Caesar salad with romaine lettuce adds freshness and cuts through the richness of the creamy sauce. The tangy dressing complements the savory beef perfectly.
Roasted Vegetables: Simple roasted broccoli or green beans seasoned with olive oil and garlic add nutritional balance and a pop of color to your plate. The slight char on the vegetables brings another layer of flavor.
Green Bean Casserole: For a more substantial side, green bean casserole adds a creamy, crunchy element that complements the pasta beautifully.
Simple Side Salad: If you’re looking for something lighter, a mixed green salad with Italian vinaigrette keeps things fresh without competing with the main dish.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will thicken as it sits, which actually makes it even more luscious the next day. I recommend adding a splash of beef broth or milk when reheating to restore the creamy consistency.
Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from separating. You can also microwave individual portions in 30-second intervals, stirring between each round. Avoid freezing this dish since cream-based sauces don’t freeze well and can become grainy when thawed.
This recipe is incredibly versatile. Try adding mushrooms, bell peppers, or spinach for extra vegetables. You can also swap ground beef for ground turkey or Italian sausage for a different flavor profile. If you enjoy creamy pasta dishes, you might also love creamy Italian sausage rigatoni or creamy garlic parmesan chicken pasta.
FAQs
Can I use a different type of pasta for this recipe?
Yes, short pasta shapes like penne, rigatoni, or rotini work best as they hold the sauce well. Avoid long pasta like spaghetti since it doesn’t cook evenly in one pot.
Why is my sauce too thin or too thick?
If too thin, simmer uncovered for a few extra minutes. If too thick, add beef broth or pasta water a few tablespoons at a time until you reach desired consistency.
Can I make this recipe ahead of time?
You can prep the ingredients ahead, but this dish is best cooked fresh. The pasta continues absorbing liquid as it sits, so it won’t have the same texture if made in advance.
One Pot Creamy Tomato Beef Pasta
Ingredients
Equipment
Method
- Heat a large pot (at least 5-quart capacity) over medium heat and add the ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes until nicely browned with no pink remaining. Don’t drain the fat unless there’s excessive grease.
- Add the diced onion to the browned beef and cook for 3-4 minutes until the onion becomes translucent and softens. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the crushed tomatoes and beef broth, stirring well to combine. Add the uncooked pasta directly to the pot, pushing it down so it’s mostly submerged in the liquid. Bring everything to a boil, then reduce heat to medium-low and simmer for 10-12 minutes.
- Stir the pasta every 3-4 minutes to prevent sticking to the bottom of the pot. Cook until pasta is tender but still has a slight bite, with about 80% of the liquid absorbed.
- Remove the pot from heat and stir in the heavy cream and Parmesan cheese. Mix thoroughly until the cheese melts completely and the sauce becomes smooth and creamy. Season with salt and pepper to taste. Let rest for 2-3 minutes to thicken slightly before serving. Garnish with fresh torn basil leaves.
