One Pot Creamy Beef Pasta
A delightful blend of savory flavors, creamy textures, and hearty ingredients, making it an ideal comfort food ready in under 30 minutes.
Ingredients
Seasoning
- 1 tsp Salt
- 3/4 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Black Pepper
- 1/4 - 1/2 tsp Chili Flakes (to taste)
- 1/4 tsp Dried Thyme
Vegetables and Aromatics
- 1 medium White Onion, finely diced
- 3 cloves Garlic, finely diced
Main Ingredients
- 500 g Minced/Ground Beef 1 lb
- 2 tbsp Tomato Puree
- 600 ml Beef Stock, warm 2 1/2 cups
- 500 g Tomato Passata 2 cups
- 180 ml Double/Heavy Cream 3/4 cup
- 1 tsp Worcestershire Sauce
- 300 g Uncooked Conchiglie Pasta 10.5 oz
Garnish
- Finely diced Fresh Parsley, to serve (optional)
- Olive Oil, as needed
Instructions
Preparation
- Start by adding a drizzle of olive oil to a large pot over medium heat.
- Add the diced onion. Sauté until it softens and turns golden, about 3-5 minutes.
- Add the finely diced garlic and fry for an additional minute.
- Introduce the minced beef, breaking it up with a spoon and cooking until browned.
- Stir in the seasoning mix of salt, smoked paprika, oregano, black pepper, chili flakes, and thyme.
- Add the tomato puree and fry for an additional minute.
Cooking
- Pour in the warm beef stock and tomato passata, add the heavy cream, and stir well.
- Stir in the Worcestershire sauce and uncooked conchiglie pasta.
- Bring the mixture to a boil, then reduce heat and simmer, stirring frequently.
- Cook until the sauce thickens and the pasta is al dente. Add hot water if the sauce reduces too quickly.
- Check the seasoning and adjust with salt, pepper, or chili flakes as desired.
Serving
- Serve hot, garnishing with finely diced fresh parsley if desired.
Notes
Consider adding a splash of lemon juice for a zesty kick, mushrooms or spinach for texture, and cheese for extra flavor. Store leftovers in an airtight container for up to three days.