Description
Delightful Creamy Beef Pasta brings Italian-inspired comfort straight to your dinner table. Silky noodles swirled with rich, savory beef sauce promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Pasta:
- 450 g / 1 lb penne pasta
- 250 g / 8 oz rotini pasta
Beef and Sauce:
- 500 g / 1.1 lb ground beef
- 240 ml / 1 cup heavy cream
- 120 ml / 1/2 cup milk
- 60 ml / 1/4 cup beef broth
Seasonings and Aromatics:
- 2 cloves garlic
- 1 medium onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 cup grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook the penne and rotini pasta until al dente, typically 8-10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Mince garlic and finely dice onion, then sauté until fragrant and translucent, about 2-3 minutes.
- Add ground beef to the skillet, breaking it into small crumbles. Cook until completely browned and no pink remains, approximately 6-7 minutes.
- Sprinkle dried oregano, basil, salt, and black pepper over the meat. Stir thoroughly to distribute seasonings evenly.
- Pour heavy cream, milk, and beef broth into the skillet. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Gently fold the cooked pasta into the creamy beef mixture, ensuring every pasta piece is coated with the rich sauce.
- Remove from heat and sprinkle grated parmesan cheese over the top. Let the residual heat melt the cheese slightly.
- Serve immediately while hot, garnishing with additional parmesan if desired.
Notes
- Choose shorter pasta shapes like rotini or penne to help sauce cling better and create more textural interest in each bite.
- Use lean ground beef (90/10) to reduce excess grease while maintaining rich meat flavor in the sauce.
- Allow meat to develop deep golden-brown caramelization before adding liquids to enhance overall dish complexity and depth.
- Consider substituting heavy cream with half-and-half or whole milk for lighter versions that still maintain creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 630
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg