Creamy Ground Beef Pasta
A quick and comforting creamy ground beef pasta dish that's ready in about 30 minutes, perfect for busy weeknights and guaranteed to win over picky eaters.
Ingredients
Main Ingredients
- 1 pound ground beef Use 80/20 for flavor or 90/10 for a lighter option.
- 8 ounces pasta Any shape you prefer; tubes or ridged shapes cling best to sauce.
- 1 cup heavy cream Full-fat gives the best mouthfeel.
- 1 cup beef broth Can be adjusted based on preference.
- 1 cup grated Parmesan cheese Freshly grated for best melting and flavor.
- 1 medium onion, chopped Adds sweetness to the sauce.
- 2 cloves garlic, minced Cook carefully to avoid browning.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
- 2 tablespoons olive oil
- to taste none Fresh parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving a cup of pasta water and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart as it cooks. Continue until browned and no longer pink, about 5–7 minutes.
- Add the chopped onion to the skillet with the beef and sauté 2–3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and beef broth, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes to thicken.
- Stir in the Italian seasoning, salt, and black pepper. Gradually add the grated Parmesan while stirring until melted and creamy.
- Add the cooked pasta to the skillet and toss until all the noodles are coated. Garnish with chopped parsley before serving.
Notes
For storage, cool the pasta and sauce to room temperature, refrigerate for up to 3–4 days. Reheat gently with a splash of milk or broth to restore texture.