Description
How to make creamy beef pasta with tender ground beef, rich cream sauce and herbs that transforms any evening into pure comfort food bliss.
Ingredients
Scale
Base Ingredients
- 1 lb ground beef, 80/20 blend
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
Flavor Builders
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 1/2 tsp dried basil
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
- Sauté Aromatics: Add diced onion to the beef and cook until softened and golden, about 4 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds more.
- Build Sauce: Stir in tomato paste and cook for 1 minute. Add wine, diced tomatoes, oregano, and basil. Simmer until slightly thickened, about 5 minutes, stirring occasionally.
- Add Cream: Reduce heat to low and slowly pour in heavy cream, stirring constantly. Let it gently simmer for 3-4 minutes until the sauce coats the back of a spoon.
- Finish Dish: Remove from heat and stir in butter and Parmesan cheese until melted. Add cooked pasta and toss to combine, using pasta water to thin if needed.
- Serve Hot: Season with salt and pepper to taste, then garnish with fresh parsley. Serve immediately while the sauce is creamy and the pasta is perfectly warm.
Notes
- Don’t add cream on high heat or it will curdle and break the sauce.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Ground turkey or Italian sausage work as great beef substitutes.
- Save pasta water before draining to adjust sauce consistency.
- Fresh herbs can be substituted for dried at a 3:1 ratio.
- Serve immediately while sauce is hot and creamy for best texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 28g