One pot creamy tomato beef pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 1/2 tbsp olive oil

2 garlic cloves (, finely minced)

1 onion (, finely chopped)

500g/ 1 lb beef mince / ground beef

2 tsp Italian herbs (Note 1)

2 tbsp tomato paste

400g/ 14 oz can crushed tomatoes (or tomato passata)

1/2 tsp red pepper flakes (chilli flakes, optional)

1 1/2 tsp cooking salt/kosher salt

1/2 tsp black pepper

4 cups (1 L) chicken stock/broth (, low sodium, Note 2)

350g/ 12oz fusilli, penne, elbow macaroni (or other short pasta, Note 3)

3/4 cups thickened / heavy cream

Parmesan cheese (, finely grated)

Parsley (, finely chopped, optional)

Directions

Sauté - Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.

Cook beef & seasonings - Add beef and cook, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute to cook out the raw flavour.

All in - Add crushed tomato, chicken stock, salt, pepper and red pepper flakes, if using. Stir, then add the pasta.

Cook 15 min - Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end (ensure pasta doesn't stick to base) until the pasta is just about cooked.

Creamy - Add cream, then simmer for a further 1 to 2 minutes. It will still be quite saucy - this is what you want! Pasta absorbs liquid quickly, so it will still be nice and oozy when you start eating.

Serve - Remove from the stove. Give it a good stir then ladle into bowls. Serve with parmesan and parsley.

Nutrition

• Calories: 610 kcal
• Total Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Cholesterol: 97 mg
• Sodium: 988 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 35 g