One Pot Creamy Tomato Ground Beef Pasta

• ▢ 2 tablespoons olive oil
• ▢ 1 onion (chopped)
• ▢ 3 garlic cloves (finely minced)
• ▢ 1 lb ground beef
• ▢ Salt and black pepper (to taste)
• ▢ 2 tablespoons tomato paste
• ▢ 14 oz crushed tomatoes (canned)
• ▢ 2 teaspoons dried oregano
• ▢ 2 tablespoons fresh parsley (chopped (divided))
• ▢ 2 tablespoons fresh basil (torn (divided))
• ▢ 4 cups beef stock
• ▢ 12 oz pasta (fusilli, penne, or shells)
• ▢ ¾ cup Half & Half (or whole milk)
• ▢ ½ cup grated Parmesan cheese (or more to taste)

Sauté the aromatics

• Heat the olive oil in a large deep skillet or pot over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.

Brown the beef

• Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Season with salt and black pepper.

Build the tomato base

• Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the crushed tomatoes, oregano, half of the parsley, and half of the basil. Stir well and simmer for 2–3 minutes.

Cook the pasta

• Pour in the beef stock and bring to a boil. Add the pasta, then reduce the heat to medium-low. Cover the pot (leaving the lid slightly ajar to prevent boiling over) and cook for 10–12 minutes, stirring occasionally, until the pasta is just under al dente.

Make it creamy

• Once the pasta is cooked and most of the liquid has absorbed, stir in the Half & Half. Simmer uncovered for another 2–3 minutes, until the sauce thickens slightly and the pasta is finished cooking.

Finish and serve

• Stir in the remaining parsley and basil. Sprinkle generously with Parmesan cheese, then serve hot.

Erren’s Top Tips

• Bloom the tomato paste. Don’t rush this step — cooking it for a minute or two before adding liquids deepens the tomato flavor in a big way.
• Use the right pasta shape. Short, twisty shapes like fusilli or shells are best because they hold the sauce in every little nook. Long pasta like spaghetti doesn’t work as well here.
• Go easy on the stirring. Stir just enough to keep the pasta from sticking, but don’t overdo it. Too much stirring can make the pasta gummy.
• Grate your own Parmesan. Freshly grated Parmesan melts creamier and has way more flavor than the pre-shredded kind.
• Adjust the creaminess. If the sauce feels too thick at the end, just add a splash of stock or milk. Too thin? Let it simmer uncovered for a minute or two.
• Finish with fresh herbs. Adding parsley and basil at the end keeps them bright and fresh — don’t skip this step.

Storage & Freezing Instructions

• Storage: This pasta is best eaten right away, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind the pasta will continue to soak up the sauce as it sits.
• Reheating: Warm gently on the stove or in the microwave with a splash of beef stock or milk to loosen the sauce.
• Freezing: Because the pasta softens too much once frozen, I don’t recommend freezing the finished dish. Instead, freeze just the sauce (before adding the pasta and cream). Then when ready, cook fresh pasta, stir in the thawed sauce, and finish with cream and cheese.

Variations & Add-Ins

• Make it spicy. Add a pinch of red pepper flakes or stir in a spoonful of chili paste with the tomato base for a little kick.
• Extra veggies. Toss in chopped bell peppers, zucchini, mushrooms, or a handful of spinach right before serving for extra color and nutrition.
• Cheesy twist. Stir in a handful of shredded mozzarella or provolone at the end for an even creamier, cheesy pull.
• Herb swap. Try fresh thyme or rosemary instead of basil and parsley for a more earthy flavor profile.
• Protein boost. Swap beef for Italian sausage, ground turkey, or even plant-based meat crumbles — all work beautifully.
• Cream swap. For a richer version, go with heavy cream. For lighter, stick with whole milk. Both change the vibe but still taste amazing.