Description
This Easy Creamy Ground Beef Pasta is a quick and comforting meal, perfect for busy weeknights. Featuring tender pasta tossed in a rich, creamy tomato and beef sauce seasoned with Italian herbs and a touch of Dijon mustard, this dish combines hearty flavors and creamy textures for a satisfying dinner that comes together in just 30 minutes.
Ingredients
Pasta
- 8 ounces uncooked pasta
Beef and Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- Salt and pepper, to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- Sauté Onions: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened and fragrant.
- Brown the Ground Beef: Add the ground beef and minced garlic to the skillet. Cook for about 8 minutes, breaking up the meat as it browns. If there is excess fat, spoon it out to reduce greasiness.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes with their juices, tomato paste, Dijon mustard, and Italian seasoning. Let the mixture simmer for 4-5 minutes to allow the sauce to thicken slightly.
- Incorporate the Cream: Pour in the heavy cream and cook for another 3-5 minutes, stirring occasionally until the sauce is warmed through and reduced a bit to a creamy consistency.
- Combine and Serve: Season the sauce generously with salt and pepper to taste. Toss the cooked pasta into the skillet with the sauce to coat thoroughly. Serve hot, garnished with freshly grated parmesan cheese if desired.
Notes
- For a tangy depth, don't skip the Dijon mustard—it enhances the flavor of the tomato sauce.
- Use lean ground beef to keep the dish a bit lighter and reduce excess grease.
- If you prefer, substitute the heavy cream with half-and-half or a non-dairy cream alternative for a lighter sauce.
- Leftovers can be refrigerated and reheated; sauce may thicken, so add a splash of milk or cream when reheating.
