Creamy Beef Pasta Stovetop (Print Version)
# Ingredients:
→ Core Ingredients
01 -
8 oz (225g) pasta, uncooked
02 -
1 lb (450g) beef, ground
→ Sauce Essentials
03 -
1/2 teaspoon Dijon mustard
04 -
2 tablespoons concentrated tomato puree
05 -
1 canned (14 oz/400g) tomatoes, diced and with liquid
06 -
3/4 cup (180ml) rich heavy cream
→ Flavors and Aromatics
07 -
1/4 teaspoon blend of Italian herbs
08 -
1/2 yellow onion, sweet and chopped
09 -
Black pepper, adjusted to preference
10 -
Salt, added to your liking
11 -
1 1/2 teaspoons chopped garlic
12 -
1 tablespoon olive oil for sautéing
→ Toppings
13 -
Parmesan, freshly shredded
# Instructions:
01 -
Boil salted water in a pot. Add pasta and cook according to the package until it’s firm to chew.
02 -
In a big frying pan or a small Dutch oven, warm olive oil on medium heat. Stir in the chopped onion and cook it for 4-5 minutes to soften.
03 -
Toss in the minced garlic and beef. Break up the meat while cooking for around 8 minutes until it’s no longer pink. Remove extra fat if needed.
04 -
Add in the canned tomatoes, tomato puree, Dijon mustard, and Italian herb blend. Let it simmer for about 4-5 minutes to develop flavor and thicken.
05 -
Mix in the heavy cream and gently cook it for another 3-5 minutes so it warms through and gets slightly thicker.
06 -
Add salt and pepper to the sauce as you like. Toss with drained pasta, then sprinkle parmesan on top and serve hot.
# Notes:
01 -
Want a deeper taste? Pick beef with a higher fat ratio (80% lean, 20% fat).
02 -
Cook pasta a little firmer if you prefer it to soak up more sauce while serving.