Creamy Beef Pasta (Print Version)

Tender beef and al dente pasta coated in a rich, Parmesan-infused cream sauce with aromatic herbs and spices.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Beef & Aromatics

02 - 14 oz ground beef
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 1 cup heavy cream
06 - ½ cup beef broth
07 - ½ cup grated Parmesan cheese
08 - 2 tbsp tomato paste
09 - 1 tsp dried Italian herbs (basil, oregano, thyme)
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh parsley, chopped (optional)
13 - Extra Parmesan, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
03 - Add the chopped onion to the skillet and sauté for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
04 - Mix in the tomato paste, Italian herbs, and smoked paprika. Cook for 1 minute to release the flavors.
05 - Pour in the beef broth and bring to a simmer for 2 minutes.
06 - Lower the heat to medium. Add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy, about 2-3 minutes. Season with salt and black pepper to taste.
07 - Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If desired, add a splash of pasta water for a silkier sauce. Serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • Its the kind of dinner that makes everyone forget their bad day the moment they walk through the door
  • The sauce clings to every curve and crevice of the pasta so no bite is bland
02 -
  • The sauce will look thin at first but thickens as it stands off the heat
  • Grating your own Parmesan is the difference between restaurant sauce and something that tastes like boxed mac and cheese
03 -
  • Save a cup of pasta water before you drain, that liquid gold fixes almost any sauce problem
  • Let the tomato paste cook in the beef fat until it turns rusty colored, that deep caramelized flavor is everything

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