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This creamy ground beef pasta has become my weeknight dinner hero. When time is short but I need something hearty and comforting, this dish delivers with its rich tomato cream sauce and savory beef. The entire family cleans their plates every time.
I first created this recipe during a particularly busy week when I needed something quick but satisfying. What started as a simple pantry cleanout has become our most requested comfort food dinner, especially during colder months.
Ingredients
- Ground beef: Adds hearty protein and savory flavor; look for 85/15 lean to fat ratio for best flavor without excess grease
- Uncooked pasta: Penne or rotini work beautifully as they catch the sauce in their ridges and centers
- Diced tomatoes: 14 oz can, undrained, provides both liquid and texture; use fire roasted for extra flavor
- Heavy cream: 3/4 cup, creates luxurious richness without making the dish too heavy
- Sweet yellow onion: 1/2, chopped finely, develops a sweet foundation for the sauce
- Minced garlic: 1 1/2 teaspoons, fresh offers the best punch of flavor
- Tomato paste: 2 tablespoons, concentrates the tomato flavor and thickens the sauce
- Dijon mustard: 1/2 teaspoon, adds a subtle tangy depth that balances the cream
- Italian seasoning: 1/4 teaspoon, brings herbal notes to complement the tomatoes
- Olive oil: 1 tablespoon, for sautéing; choose a good quality extra virgin
- Salt and black pepper: To taste, always season gradually and taste as you go
- Freshly grated parmesan cheese: Optional but highly recommended for serving
Step-by-Step Instructions
- Prepare the Pasta:
- Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt to the water; this flavors the pasta from within. Add your pasta of choice and cook until al dente according to package directions, usually 8 to 10 minutes. Be careful not to overcook as the pasta will continue cooking slightly when mixed with the hot sauce. Reserve about 1/4 cup of pasta water before draining in case you need to loosen the sauce later.
- Build the Flavor Base:
- Heat the olive oil in a large deep skillet over medium high heat until it shimmers. Add the chopped onion and sauté for 4 to 5 minutes until they become translucent and slightly golden at the edges. This slow cooking develops natural sweetness that balances the acidity of the tomatoes.
- Brown the Beef:
- Add the ground beef to the skillet with the softened onions. Break it into small pieces using a wooden spoon or spatula. Sprinkle in the minced garlic and continue cooking for about 8 minutes until the beef is completely browned with no pink remaining. The garlic should become fragrant but not burned. If there is excess fat in the pan, carefully drain it, leaving just enough to keep the meat moist.
- Create the Sauce:
- Reduce heat to medium and add the canned diced tomatoes with their juice. Stir in the tomato paste, breaking it up so it fully incorporates into the mixture. Add the Dijon mustard and Italian seasoning, mixing well to distribute all flavors evenly. Allow this mixture to simmer for 4 to 5 minutes so the flavors meld and the sauce reduces slightly, becoming more concentrated.
- Enrich with Cream:
- Pour in the heavy cream, stirring constantly to create a smooth, uniform sauce. Let this mixture simmer gently for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Be careful not to boil vigorously as this can cause the cream to separate. Season with salt and freshly ground black pepper, tasting and adjusting as needed.
- Combine and Serve:
- Add the drained pasta directly to the sauce in the skillet. Gently toss everything together, ensuring all pasta is evenly coated with the creamy sauce. If the mixture seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Serve immediately in warmed bowls, topped with freshly grated parmesan cheese.
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The secret ingredient that truly elevates this dish is that touch of Dijon mustard. My grandmother taught me this trick years ago when I was learning to cook. She always said that a little mustard cuts through richness and brings all the flavors into perfect harmony without anyone being able to identify what makes it so good.
Make It Your Own
This recipe serves as an excellent base that you can customize to your preferences or what you have on hand. Try adding mushrooms, bell peppers, or spinach for extra vegetables. Switching to Italian sausage instead of ground beef creates a different flavor profile that’s equally delicious. You can also experiment with different cheese toppings such as crumbled feta or grated asiago for variety.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revitalize the sauce as it tends to thicken when cold. For best results, warm slowly over medium low heat on the stovetop, stirring occasionally. Microwave reheating works in a pinch but can sometimes make the pasta texture less ideal.
Perfect Pairings
Serve this hearty pasta with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up every last bit of the sauce. For wine lovers, a medium bodied red like Sangiovese or Chianti complements the tomato cream sauce beautifully without overwhelming the dish.
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Your creamy ground beef pasta will always deliver satisfaction, making it a dependable comfort dinner option for all occasions.
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! While short pasta shapes like penne, rotini, or shells work especially well because they catch the creamy sauce in their ridges and hollows, you can use any pasta you have on hand. Long pastas like spaghetti or fettuccine will also work nicely.
- → Can I substitute the heavy cream with something lighter?
Yes, you can use half-and-half or even whole milk for a lighter version, though the sauce won't be quite as rich and may need a bit more time to reduce. For a dairy-free option, unsweetened coconut cream can work, though it will add a subtle coconut flavor.
- → How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream as the pasta will have absorbed some of the sauce while storing.
- → Can I add vegetables to this dish?
Definitely! Bell peppers, mushrooms, zucchini, or spinach would be excellent additions. Add firmer vegetables like peppers when you're sautéing the onions, and add leafy greens like spinach in the final few minutes of cooking just until wilted.
- → Is there a way to make this dish spicy?
Yes, you can easily add heat by including red pepper flakes when cooking the onions and garlic, or stir in some cayenne pepper or hot sauce when adding the tomato paste. Adjusting the spice level to your preference is simple.
- → Can I make this ahead of time?
This dish is best made fresh, but you can prepare the sauce up to a day ahead and store it separately from the pasta. When ready to serve, reheat the sauce, cook fresh pasta, and combine them. This prevents the pasta from absorbing too much sauce and becoming soggy.