One Pot Creamy Beef Pasta
This one pot creamy beef pasta is the perfect no-fuss hearty dinner!
Servings: 4
Equipment
- Sharp Knife & Chopping Board
- Large Pot & Wooden Spoon
- Jug (for stock)
- Serving Spoon
Ingredients
Seasoning Mix
- 1 tsp Salt
- 3/4 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Black Pepper
- 1/4 - 1/2 tsp Chilli Flakes
- 1/4 tsp Dried Thyme
Pasta
- 1 medium White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 500g / 1lb Minced/Ground Beef (12% works great)
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 600ml / 2 1/2 cups Beef Stock, warm but not boiling hot
- 500g / 2 cups Tomato Passata
- 180ml / 3/4 cup Double/Heavy Cream, at room temp
- 1 tsp Worcestershire Sauce
- 300g / 10.5oz uncooked Conchiglie Pasta (see notes)
- finely diced Fresh Parsley, to serve (optional)
- Olive Oil, as needed
Instructions
- Add a drizzle of oil to a large pot over medium heat and fry the onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the beef. Break it up with your wooden spoon until browned.
- Stir in the seasoning mix, then stir in the tomato puree and fry for a minute or so. Stir in the stock, passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.
- Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently. If the sauce reduces and thickens up before the pasta is cooked through, just add in a splash of hot water as needed to cook the pasta through.
- Check for seasoning and adjust with salt, pepper and chilli flakes, then serve up with fresh parsley and enjoy!
Video
Notes
a) Beef - 12% gives you a good amount of flavour without turning the pasta too fatty/greasy. If your beef is very fatty you can tip out some before you stir in the seasoning/tomato puree.
b) Pasta - Conchiglie works great because the beef nestles its way into the shell. You can use any other short-cut pasta though!
c) Consistency - The amount of liquid should leave you with perfectly al dente pasta and a thick, but still oozy sauce. Depending on how thick the pasta is, it might need a little more liquid to cook it through. In which case you can add in more stock or water as needed to cook it through. It's better to have not quite enough than too much because you can easily add more in.
d) Serving - Funnily enough I prefer this without parmesan (I know who am I!?). Although you can definitely add it if you fancy. A lot of similar recipes stir through Cheddar, which I'll leave to your discretion, given I've already offended the Italians enough with this recipe already.
e) Calories - Whole recipe divided by 4 assuming 1 tbsp olive oil is used.
Nutrition
Calories: 768kcal | Carbohydrates: 71.55g | Protein: 31.82g | Fat: 40.63g | Saturated Fat: 18.173g | Polyunsaturated Fat: 2.369g | Monounsaturated Fat: 15.788g | Trans Fat: 1.077g | Cholesterol: 146mg | Sodium: 133mg | Potassium: 1087mg | Fiber: 10.8g | Sugar: 7.32g | Vitamin A: 1456IU | Vitamin C: 13.9mg | Calcium: 83mg | Iron: 4.89mg