Creamy Ground Beef Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
1 lb (450g) ground beef
02 -
8 oz (225g) uncooked pasta
→ Sauce Base
03 -
3/4 cup (180ml) heavy cream
04 -
1 can (14 oz/400g) diced tomatoes, undrained
05 -
2 tablespoons tomato paste
06 -
1/2 teaspoon Dijon mustard
→ Aromatics & Seasonings
07 -
1 tablespoon olive oil
08 -
1/2 sweet yellow onion, chopped
09 -
1 1/2 teaspoons minced garlic
10 -
1/4 teaspoon Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish
13 -
Freshly grated parmesan cheese
# Instructions:
01 -
Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
02 -
Heat the olive oil in a large skillet or small Dutch oven over medium-high heat. Add the onion and sauté for 4-5 minutes until translucent.
03 -
Add the ground beef and garlic, cooking for about 8 minutes until the beef is browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
04 -
Mix in the canned tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Let the sauce simmer for 4-5 minutes, allowing it to reduce slightly.
05 -
Stir in the cream and cook for another 3-5 minutes, letting it heat through and thicken a bit.
06 -
Season with salt and pepper to taste, then toss the sauce with the drained pasta. Top with freshly grated parmesan if desired and serve immediately.
# Notes:
01 -
For a richer flavor, use beef with a higher fat content (80/20).
02 -
The pasta can be cooked to al dente or slightly firmer as it will continue to absorb sauce.