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One Pot Creamy Pasta with Ground Beef

This one pot creamy pasta with ground beef is a rich, comforting dinner that's perfect for busy weeknights. Everything cooks in a single pot, allowing the pasta to absorb the savory flavors of seasoned ground beef, garlic, and a creamy Parmesan sauce. It's a hearty family-friendly meal that's ready in about 35 minutes with minimal cleanup.
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Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound 450 g lean ground beef
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups whole milk
  • 8 ounces 225 g penne or rotini pasta
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the ground beef and cook until browned, breaking it into small pieces with a spoon. Drain excess grease if needed.
  3. Stir in the diced onion and cook for 3 to 4 minutes until softened.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Stir in the Italian seasoning, paprika, salt, black pepper, and tomato paste. Cook for 1 minute.
  6. Pour in the beef broth and milk, stirring well to combine.
  7. Add the uncooked pasta and bring the mixture to a gentle boil.
  8. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
  9. Stir in the heavy cream, butter, and Parmesan cheese until the sauce becomes smooth and creamy.
  10. Remove from the heat and let the pasta rest for 2 to 3 minutes to thicken slightly.
  11. Garnish with chopped parsley and serve warm.

Notes

  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • Stir the pasta occasionally while cooking to prevent sticking.
  • If the sauce becomes too thick, add a splash of warm broth or milk.
  • Add spinach, mushrooms, or peas during the last few minutes of cooking for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.