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This cheesy ground beef pasta is my go-to when evenings are hectic. It’s quick, filling, and that rich creamy tomato sauce clings perfectly to the pasta. I can always count on my family to finish every bite—no leftovers, ever.
I whipped this up out of desperation during a jam-packed week, needing grub that was fast and hit the spot. Cleaned out the pantry, threw this together, now it’s what everyone asks for on chilly nights.
Tasty Ingredients
- Ground beef: Packs in protein and rich flavor. Go for 85/15 lean-to-fat—keeps things tasty without loads of grease
- Pasta (uncooked): Try penne or rotini—their nooks hold sauce like a champ
- Diced tomatoes: One 14-ounce can, juice and all—fire roasted if you want extra oomph
- Heavy cream: 3/4 cup brings creaminess that doesn’t weigh everything down
- Yellow onion, sweet: Half, chopped small, adds a tasty sweet layer to your sauce
- Minced garlic: 1 1/2 teaspoons—fresh is best for flavor punch
- Tomato paste: 2 tablespoons thickens things up and boosts the tomato goodness
- Dijon mustard: 1/2 teaspoon—gives the sauce a little zip and tang
- Italian seasoning: 1/4 teaspoon for an herby vibe with the tomato
- Olive oil: 1 tablespoon for sautéing, extra virgin works great
- Salt and pepper: Add a little, taste, and keep adjusting
- Fresh parmesan (grated): Totally optional, but I highly suggest sprinkling it on at the end
Simple Steps
- Mix It Up and Serve:
- Drop the cooked pasta into the skillet with your sauce. Toss gently until every piece is coated and creamy. If things look thick, pour in a little saved pasta water to loosen it up. Pile it into bowls right away and add parmesan on top if you like.
- Stir in Creamy Goodness:
- Lower the heat, pour in the cream, and keep stirring so it gets dreamy and smooth. Let it bubble gently, stirring for another 3 to 5 minutes, just until the sauce thickens—it should coat your spoon. Avoid cranking up the heat too much so the cream stays together. Season and taste as you go.
- Make the Sauce Happen:
- Turn the heat down a notch. Dump in the canned tomatoes. Spoon in the tomato paste and blend until it’s all worked in. Squirt in Dijon mustard, sprinkle on Italian herbs, give it all a good stir, and simmer for 4 or 5 minutes so flavors meld and the sauce thickens a bit.
- Brown the Beef:
- Toss ground beef into the skillet with the soft onions. Smash it up with your spoon. Next, toss in the chopped garlic. Cook together for about 8 minutes until there’s not a speck of pink left, and your kitchen smells amazing. If there’s a ton of grease, carefully pour most out, leaving just enough for flavor.
- Make the Flavor Base:
- Pour olive oil into a big pan, crank it up to medium-high, and let it shimmer. Throw in your chopped onion. Sauté for about 4 or 5 minutes until soft and looking kind of golden. This brings out the onion’s sweetness and helps the sauce taste richer.
- Boil the Pasta:
- Heat up a large pot of water and add a fat pinch of salt—it makes a difference. Add your dry pasta. Cook until just al dente—read the box if you’re not sure, but it’s usually about 8 to 10 minutes. Save about a quarter cup of that starchy water before you drain, just in case you need it later to thin your sauce.
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Dijon mustard is my little secret. Got this hack from my grandma when I was first learning to cook. She knew a tiny bit of mustard makes creamy things sing—nobody guesses it’s in there, but it makes the taste pop.
Make It Yours
This is a solid starting point—feel free to toss in extras like mushrooms, spinach, or bell peppers if you’ve got them. Swap ground sausage for beef for a new twist. Or switch up the cheese—feta crumbles and asiago both rock as toppings.
Keeping and Reheating
Leftovers? Stick them in a sealed container in the fridge for up to three days. To heat up, splash in a little milk or more cream—the sauce tightens up when cold. Best bet is reheating slowly on the stove, stirring now and then. Microwave works if you’re in a hurry, but the noodles can get a bit too soft.
Awesome Pairings
This pasta goes really well with a crisp green salad drizzled with lemony dressing—it cuts through all that richness. Grab a chunk of garlic bread to soak up extra sauce. If you like wine, go for a medium red like Chianti or Sangiovese—it matches up with the creamy tomato flavor perfectly, without overpowering things.
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This creamy beef pasta always comes through and makes dinner feel like a warm hug, no matter the day or crowd.
Frequently Asked Questions
- → Is it okay to pick another pasta shape?
For sure! Short pastas like shells or rotini are awesome since they trap that sauce, but you can totally use spaghetti or fettuccine if that’s what you’ve got. It all tastes great smothered in creamy sauce.
- → Can heavy cream be swapped for something lighter?
Yep, use whole milk or half-and-half for a leaner result. Just let it cook down a bit longer to thicken. Going dairy-free? Coconut cream (unsweetened) works too, but your sauce will taste a bit coconutty.
- → What’s the best way to keep leftovers?
Pop leftovers in an airtight box and keep in the fridge for three days. When you warm it up, throw in a little milk or cream since pasta soaks up the sauce as it sits.
- → Can veggies get tossed into this?
Totally! Toss in mushrooms, bell peppers, zucchini, or spinach. Add crunchy veggies with onions, then scatter spinach in at the very end so it just wilts.
- → How do I turn up the spice?
Want some kick? Sprinkle in red pepper flakes while cooking the onions, or maybe cayenne or a splash of hot sauce with the tomato paste. Just add what you like and taste as you go.
- → Can this be made ahead?
It’s best served fresh, but you can get the sauce ready a day early—just stash it away from the pasta. When it’s time to eat, heat your sauce, boil noodles, and mix. That way, the pasta won’t go mushy.