Creamy Beef Pasta Meal (Print Version)
# Ingredients:
→ Main Components
01 -
2 cups uncooked pasta (elbow macaroni, rotini, or penne)
02 -
1 lb ground beef
03 -
1 (14.5 oz) can diced tomatoes, drained
04 -
1/2 teaspoon salt
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1 teaspoon dried Italian seasoning
06 -
1/2 cup heavy cream
07 -
1 tablespoon olive oil
08 -
1 small onion, finely chopped
09 -
1/4 cup fresh parsley, chopped (optional)
10 -
2 cloves garlic, minced
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1/4 teaspoon black pepper
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1/2 cup grated Parmesan cheese
13 -
2 cups beef broth
# Instructions:
01 -
In a big pan over medium heat, heat up some olive oil. Toss in the ground beef and cook until it’s browned and done (about 5-7 minutes). Drain the extra fat.
02 -
Chop the onion and garlic, then toss them in the skillet. Cook for a couple of minutes, stirring here and there, until they soften. Sprinkle in the salt, pepper, and Italian seasoning.
03 -
Pour beef broth into the pan and add the drained diced tomatoes. Let that bubble and simmer for around 3-4 minutes so the flavors come together.
04 -
Add the raw pasta and stir it around to make sure it’s well-covered in the liquid. Lower the heat, pop the lid on, and let it gently cook for about 10-12 minutes, giving it a stir now and then. Add a splash of broth or water if it looks dry.
05 -
Pour in the heavy cream and sprinkle in the Parmesan. Let it gently cook for a couple more minutes, stirring until the sauce gets creamy and thick.
06 -
Top with some fresh parsley and a little extra Parmesan if you like, and dig in while it's still warm.
# Notes:
01 -
Swap the ground beef for chicken or turkey to make it lighter.
02 -
Throw in some spinach, mushrooms, or any colorful veggies for more nutrients.
03 -
Want it spicy? Mix in a pinch of crushed red pepper flakes.
04 -
Got leftovers? Keep them in a sealed container in the fridge for up to 3 days. They warm up great!