Creamy Beef Pasta

A rich weeknight dinner that pairs browned ground beef with a silky, savory sauce and tender pasta for an easy, satisfying meal. If you like hearty pasta dishes, try the creamy meatball pasta recipe for a related twist using meatballs instead of loose beef.

Ingredients and pantry staples

• 12 ounces dried pasta (penne, rigatoni, or fusilli)
• 1 pound lean ground beef
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes or marinara
• 3/4 to 1 cup heavy cream or half-and-half
• 1/2 cup low-sodium beef or chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil or butter
• 1 teaspoon Italian seasoning, salt, and black pepper to taste
• Optional: red pepper flakes, chopped parsley for garnish

Step-by-step cooking method

Heat oil in a large skillet over medium-high heat. Add the ground beef and cook until nicely browned, breaking it up with a spoon. Season with salt, pepper, and Italian seasoning while cooking.

Push beef to the side, add a touch more oil if needed, then sauté the onion until translucent. Stir in garlic until fragrant, about 30 seconds. Mix the cooked onion and garlic with the beef.

Stir in tomato paste and cook 1 minute to deepen flavor. Pour in crushed tomatoes and broth, reduce heat to medium-low, and simmer 5–8 minutes to meld flavors.

Lower heat and whisk in the cream and Parmesan until smooth. Adjust thickness with more broth or cream; simmer gently until sauce coats the back of a spoon.

Cook pasta in salted boiling water until al dente, reserve 1/2 cup pasta water, then drain. Add pasta to the skillet and toss with sauce, using reserved pasta water to loosen if needed. Finish with a pat of butter for sheen and chopped parsley.

Quick variations and add-ins

Toss in a couple of handfuls of baby spinach at the end until wilted for color and nutrition. For extra umami, sauté sliced mushrooms with the onion. Swap half the beef for Italian sausage to boost flavor. If you prefer a brighter tomato profile, try the creamy tomato garlic pasta for a similar creamy sauce that emphasizes garlic and tomatoes.

Make-ahead, storage, and reheating

Cool leftover pasta to room temperature, then refrigerate in an airtight container for up to 3–4 days. To freeze, separate sauce and pasta if possible; freeze sauce up to 3 months. Reheat gently over low heat on the stove with a splash of milk or broth to restore creaminess, stirring until warmed through.

Serving suggestions and pairings

Serve with a simple green salad dressed in lemon vinaigrette and warm garlic bread for soaking up sauce. Roasted Brussels sprouts or broccoli add a roasted contrast. For wine, choose a medium-bodied red like Merlot or a versatile rosé.