Creamy Pasta with Ground Beef Recipe

There are certain meals that feel like a warm hug in a bowl, and this Creamy Pasta with Ground Beef is the epitome of that feeling. I still remember the first time I made it. It was one of those relentlessly busy Tuesdays—work had run late, the kids were hungry and getting restless, and the thought of cooking an elaborate meal was completely overwhelming. I rummaged through the pantry and fridge, pulling out a pound of ground beef, a box of pasta, and a few other staples. What emerged from that chaotic evening was nothing short of magic. The rich, savory beef combined with a velvety, cheesy sauce clinging to every single noodle silenced the dinner-time complaints and replaced them with contented sighs. Since that day, this recipe has become our family’s undisputed champion of weeknight dinners. It’s the meal my husband requests after a long day and the one my kids cheer for. It’s more than just food; it’s our go-to comfort dish that brings everyone to the table, smiling and satisfied.

Why This Creamy Pasta With Ground Beef Will Become Your Favorite

Before we dive into the nuts and bolts of the recipe, let’s talk about why this dish deserves a permanent spot in your cooking rotation. It’s not just another pasta dish; it’s a game-changer for busy families and anyone craving ultimate comfort food.

• Weeknight Wonder: With a total time of around 30 minutes, this is the perfect solution for those hectic evenings when you need a delicious meal on the table fast.
• Pantry-Friendly Ingredients: The core components of this recipe are likely already in your kitchen. Ground beef, pasta, onion, and some dairy staples are all it takes to create something truly special.
• Incredibly Flavorful: We’re not just browning beef and stirring in some cream. We build layers of flavor by sautéing aromatics, toasting tomato paste, and using a secret ingredient (Worcestershire sauce!) to add an incredible depth of savory, umami flavor.
• Customizable and Forgiving: This recipe is a fantastic base. You can sneak in veggies for the kids, ramp up the spice, or swap out the cheese for whatever you have on hand. It’s nearly impossible to mess up.
• One-Pan Potential: While this version separates the pasta cooking for a perfect al dente texture, it can easily be adapted into a one-pan meal, saving you even more time on cleanup.

The Ultimate Creamy Pasta With Ground Beef Recipe

This recipe is designed to be straightforward, delivering a rich, restaurant-quality dish from the comfort of your own kitchen.

Ingredients

Here is everything you’ll need to create this hearty and satisfying meal.

• For the Pasta:
  • 1 lb (450g) short pasta (like Penne, Rigatoni, Rotini, or Shells)
  • Salt for boiling water
• For the Creamy Beef Sauce:
  • 1 tbsp Olive Oil
  • 1 lb (450g) lean ground beef (85/15 or 90/10 works best)
  • 1 large yellow onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper, freshly ground
  • 2 tbsp all-purpose flour (this helps thicken the sauce)
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes (optional, for a little heat)
  • 2 cups beef broth, low sodium
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 2 cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
  • Fresh parsley, chopped, for garnish

Instructions

Follow these step-by-step instructions for a perfect result every time.

1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). It’s important not to overcook the pasta, as it will continue to cook slightly when mixed with the hot sauce. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
2. Brown the Beef: While the pasta is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s browned all over, about 5-7 minutes. Use a slotted spoon to remove the beef from the skillet and set it aside, leaving about 1-2 tablespoons of drippings in the pan for flavor. If you used a higher-fat beef, you may want to drain off any excess grease.
3. Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped onion to the skillet and cook, stirring occasionally, until it has softened and become translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Build the Flavor Base: Stir the tomato paste into the onions and garlic. Cook for 1-2 minutes, stirring constantly. This step is crucial; “toasting” the tomato paste caramelizes its sugars and deepens its flavor, removing any raw or tinny taste.
5. Create the Roux and Season: Sprinkle the all-purpose flour over the onion mixture. Stir continuously for about one minute to cook out the raw flour taste. This flour will act as the primary thickener for your sauce. Now, stir in the salt, black pepper, dried oregano, dried basil, and optional red pepper flakes.
6. Deglaze and Simmer: Slowly pour in the beef broth while whisking constantly to prevent any lumps from forming. Use your whisk or spoon to scrape up any browned bits from the bottom of the pan—this is pure flavor! Bring the mixture to a gentle simmer. Add the Worcestershire sauce and return the cooked ground beef to the skillet.
7. Make it Creamy: Reduce the heat to low. Slowly pour in the heavy cream, stirring until fully incorporated. Allow the sauce to simmer gently for 2-3 minutes to thicken up and allow the flavors to meld together. Do not let it come to a rapid boil, as this can cause the cream to separate.
8. Add the Cheese: Remove the skillet from the heat. This is an important step to prevent the cheese from becoming grainy. Gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is completely melted and the sauce is smooth and velvety.
9. Combine and Serve: Add the cooked pasta to the skillet with the creamy beef sauce. Toss everything together until the pasta is evenly coated in the glorious sauce. If the sauce seems too thick, add a splash of the reserved starchy pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta beautifully.
10. Garnish and Enjoy: Serve immediately, garnished with fresh chopped parsley for a touch of color and freshness.

Nutrition Facts

• Servings: 6-8 servings
• Calories per serving: Approximately 550-650 kcal (This is an estimate and can vary based on the specific ingredients used, such as the fat content of the beef and the type of pasta.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

How to Serve Creamy Pasta With Ground Beef

While this dish is a complete meal on its own, serving it with the right accompaniments can elevate it from a simple weeknight dinner to a truly memorable feast.

• Classic Bread Pairing:
  • Garlic Bread: A quintessential choice. The crispy, garlicky bread is perfect for sopping up every last bit of the creamy sauce.
  • Crusty French Baguette: Simply sliced and served alongside, a fresh baguette offers a simple yet elegant way to enjoy the sauce.
• Fresh and Light Salads: A crisp salad provides a wonderful contrast to the richness of the pasta.
  • Simple Green Salad: A mix of romaine lettuce, cherry tomatoes, and cucumber with a light vinaigrette dressing cuts through the richness beautifully.
  • Caesar Salad: The bold, tangy flavors of a classic Caesar salad stand up well to the hearty beef sauce.
• Simple Vegetable Sides: Adding a green vegetable side makes the meal more balanced and nutritious.
  • Steamed Broccoli or Green Beans: A simple side of steamed greens, seasoned with a little salt, pepper, and a squeeze of lemon.
  • Roasted Asparagus or Brussels Sprouts: Roasting brings out the natural sweetness of these vegetables, which complements the savory notes of the pasta dish.
• Garnishes and Toppings:
  • Extra Cheese: A sprinkle of grated Parmesan or Pecorino Romano on top adds a final salty, nutty kick.
  • Fresh Herbs: Beyond parsley, a little fresh basil or thyme can add another layer of flavor.
  • Red Pepper Flakes: For those who like it hot, having extra red pepper flakes on the table is a must.

Additional Tips for a Perfect Dish

Master this recipe with these five professional tips that will guarantee success and allow for creative variations.

1. Choose the Right Beef and Drain it Properly: The type of ground beef you use matters. An 85/15 or 90/10 lean ground beef is ideal. It has enough fat to provide flavor but not so much that it makes the final sauce greasy. The most crucial step is to drain the excess fat after browning the beef. A greasy sauce is the number one enemy of a creamy pasta dish. Leaving just a tablespoon or so of the rendered fat to sauté the onions adds flavor without weighing down the sauce.
2. Don’t Skip Toasting the Tomato Paste: This might seem like a small, insignificant step, but it is a professional cooking technique that makes a world of difference. When you add the tomato paste directly to liquid, it can sometimes have a raw, slightly metallic taste. By cooking it in the pan with the aromatics for a minute or two, you caramelize its natural sugars. This deepens the flavor, adds a subtle sweetness, and creates a much richer, more complex tomato backbone for your sauce.
3. The Magic of Reserved Pasta Water: Never, ever dump all your pasta water down the drain without saving a cup first! This starchy, salty water is liquid gold. The starches that have leached out of the pasta act as an emulsifier and a thickener. When you combine your pasta and sauce, if you find the sauce is a bit too thick or clumpy, a few splashes of this reserved water will loosen it to the perfect consistency while helping the sauce adhere to every nook and cranny of the pasta. It’s a far better choice than plain water, which would dilute the flavor.
4. Incorporate Cheese Off the Heat: To achieve a silky, smooth, and velvety cheese sauce, always remove the skillet from the direct heat source before adding the cheese. If the sauce is too hot (i.e., boiling), the proteins in the cheese can tighten up and separate, resulting in a grainy or oily texture. By adding the cheese off the heat, it melts gently into the warm sauce, ensuring a perfectly smooth and integrated consistency. Also, use freshly shredded cheese from a block; pre-shredded cheeses are often coated in anti-caking agents like potato starch, which can prevent them from melting smoothly.
5. Sneak in More Nutrition with Veggies: This recipe is a fantastic vehicle for adding extra vegetables, especially for picky eaters. You can easily incorporate finely grated or chopped vegetables without drastically changing the beloved flavor profile.
   • Carrots and Celery: Finely dice and add them with the onion to create a classic soffritto base.
   • Mushrooms: Sliced and sautéed with the onions, they add an extra layer of earthy, umami flavor.
   • Spinach: Stir in a few large handfuls of fresh spinach at the very end, right after the cheese. It will wilt into the sauce in a matter of seconds, adding nutrients and color.
   • Zucchini: Grated zucchini can be stirred in with the ground beef to cook down and disappear into the sauce.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this creamy beef pasta.

1. My sauce came out too thin. How can I thicken it?

There are a few easy ways to fix a thin sauce. First, ensure you gave it enough time to simmer after adding the broth and before adding the cream; this allows the flour to work its magic. If it’s still too thin after adding the cheese, you can create a small “slurry.” In a separate small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. While the sauce is simmering on low, slowly whisk in the slurry. Let it simmer for another minute or two, and it will thicken up nicely. Avoid just dumping flour directly into the hot sauce, as this will create lumps.

2. Can I make this recipe in one pot?

Absolutely! To convert this into a one-pot meal, follow the instructions through browning the beef and sautéing the aromatics. Then, add the beef broth and bring it to a boil. Stir in the uncooked pasta. Make sure the pasta is submerged in the liquid; you may need to add an extra cup of broth or water. Cover the pot, reduce the heat, and simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. Once the pasta is cooked, turn the heat to low and proceed with stirring in the heavy cream and cheese as directed.

3. Can I use a different type of meat?

Yes, this recipe is very versatile. You can easily substitute the ground beef with other ground meats.

• Ground Turkey or Chicken: These are great leaner options. Since they have less fat, you may need to add a bit more olive oil at the beginning.
• Italian Sausage: Using sweet or hot Italian sausage (with the casings removed) will add a delicious fennel and pork flavor to the dish.
• Ground Pork: This will create a very rich and flavorful sauce.

4. How can I make this recipe dairy-free?

You can make a delicious dairy-free version with a few substitutions. For the heavy cream, use a full-fat, unsweetened coconut cream or a high-quality oat-based cooking cream for the best results. For the cheese, use your favorite brand of dairy-free shredded cheddar-style cheese. Be sure to use a dairy-free “butter” or stick with olive oil at the beginning. The texture and flavor will be slightly different, but still incredibly creamy and satisfying.

5. What is the best way to store and reheat leftovers?

Leftovers are fantastic! Store any remaining pasta in an airtight container in the refrigerator for up to 3-4 days. Cream-based sauces can thicken and congeal when cold. The best way to reheat is on the stovetop. Place the desired amount in a small saucepan over medium-low heat. Add a splash of milk, broth, or even water to the pan. This will help loosen the sauce and bring back its original creamy consistency as it heats up. Stir gently until warmed through. You can also reheat it in the microwave, but it’s best to do so in 30-second intervals, stirring in between to ensure it heats evenly without separating.

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