There’s nothing like a hearty bowl of creamy beef pasta to make dinner easy and satisfying. This dish brings together tender ground beef, a rich tomato-based sauce, and just the right amount of creaminess to coat every bite of pasta. It’s the kind of recipe you’ll want to keep in your weeknight rotation because it’s quick, simple, and tastes so good. I like making this pasta when I want something filling but don’t want to spend hours in the kitchen. The secret touch of mustard balances out the sauce, and trust me—you won’t skip it once you try. This creamy beef pasta recipe is all about comfort and flavor without any fuss.
Ingredients for Creamy Beef Pasta
Beef
11 oz ground beef
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Pasta Sauce
1 tsp olive oil
9 oz onion, finely chopped
1 tbsp minced garlic
9 oz tomato purée (blend ripe tomatoes until smooth)
2 tsp tomato paste
½ tsp sugar (optional, to cut acidity)
½ tsp oregano
½ tsp paprika
Pasta water, as needed
3 oz cream
2 tsp mustard
Pasta
6 oz pasta of your choice
Garnish
Fresh parsley, chopped
Grated parmesan cheese
Red pepper flakes, optional
How to Make Creamy Beef Pasta
Step 1: Season and Prep the Beef
In a bowl, season ground beef with salt and black pepper.
Let it sit while you prep the sauce and pasta. This gives the beef more flavor.
Step 2: Cook the Pasta
Boil water with a drizzle of olive oil and salt.
Add pasta and cook until just al dente.
Save some pasta water before draining—it helps thicken the sauce later.
Step 3: Brown the Beef
Heat olive oil in a skillet.
Cook ground beef until browned.
Remove from skillet and set aside.
Step 4: Build the Sauce
In the same skillet, sauté onion and garlic until slightly brown and fragrant.
Stir in tomato paste and cook for another minute.
Add tomato purée, oregano, paprika, and sugar if needed.
Pour in a little pasta water, cover with a lid, and let it simmer for 10–15 minutes on low heat.
Step 5: Add the Cream and Beef
Return beef to the skillet.
Lower the heat and quickly stir in cream and mustard.
Mix well so the sauce comes together without separating.
Step 6: Combine with Pasta
Toss in cooked pasta.
Add more pasta water if the sauce feels too thick.
Adjust seasoning with extra salt or pepper.
Step 7: Finish and Serve
Garnish with parsley, parmesan cheese, and red pepper flakes.
Serve hot and enjoy.
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Tips for the Best Creamy Beef Pasta
Use Ripe Tomatoes
Ripe tomatoes make a big difference in flavor. They’re naturally sweet and give the sauce a smoother taste. If your tomatoes are too sour, add a small pinch of sugar. Blending them into a purée creates a velvety base for the sauce. Always taste your sauce before moving to the next step—this way, you can balance flavors early.
Don’t Overcook the Pasta
Cooking pasta until al dente is important. Since it finishes in the sauce, overcooked pasta will turn mushy. Cooking it with olive oil and salt in the boiling water prevents it from sticking and adds a little flavor. Saving pasta water is another key step—its starch helps bind the sauce to the pasta.
Brown the Beef Properly
Let the beef develop a nice sear before moving it out of the pan. Browning adds depth to the sauce and avoids that boiled-meat taste. A hot skillet and minimal stirring help get that color. Once browned, don’t forget to scrape the pan later—the brown bits are flavor gold for your sauce.
Add Cream at the End
Cream needs gentle heat. Add it once the sauce has cooled slightly after simmering. Stir it in quickly and don’t let it cook too long; otherwise, it may split. Mustard helps tie everything together here, cutting through the richness while boosting flavor.
Balance the Seasoning
Taste as you go. The acidity from tomatoes, sweetness from onions, and richness from cream need balance. Mustard is the secret weapon—it brings out the best in all the other flavors. A sprinkle of parmesan at the end adds a salty, nutty kick that rounds out the dish.
Why You’ll Love This Recipe
Creamy beef pasta is an easy weeknight dinner you can make with simple ingredients. It’s rich without being heavy, thanks to the mix of tomato sauce and cream. Ground beef keeps it hearty, and the pasta water trick makes the sauce cling perfectly. The best part is how versatile it is—you can swap pasta shapes, add veggies, or adjust spices to your taste. This dish is perfect for when you want something warm, filling, and ready in under an hour.
Creamy Beef Pasta
Ingredients
Beef
- 11 oz ground beef
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Pasta Sauce
- 1 tsp olive oil
- 9 oz onion finely chopped
- 1 tbsp minced garlic
- 9 oz tomato purée blend ripe tomatoes until smooth
- 2 tsp tomato paste
- ½ tsp sugar optional, to cut acidity
- ½ tsp oregano
- ½ tsp paprika
- Pasta water as needed
- 3 oz cream
- 2 tsp mustard
Pasta
- 6 oz pasta of your choice
Garnish
- Fresh parsley chopped
- Grated parmesan cheese
- Red pepper flakes optional
Instructions
Season and Prep the Beef
- In a bowl, season ground beef with salt and black pepper.
- Let it sit while you prep the sauce and pasta. This gives the beef more flavor.
Cook the Pasta
- Boil water with a drizzle of olive oil and salt.
- Add pasta and cook until just al dente.
- Save some pasta water before draining—it helps thicken the sauce later.
Brown the Beef
- Heat olive oil in a skillet.
- Cook ground beef until browned.
- Remove from skillet and set aside.
Build the Sauce
- In the same skillet, sauté onion and garlic until slightly brown and fragrant.
- Stir in tomato paste and cook for another minute.
- Add tomato purée, oregano, paprika, and sugar if needed.
- Pour in a little pasta water, cover with a lid, and let it simmer for 10–15 minutes on low heat.
Add the Cream and Beef
- Return beef to the skillet.
- Lower the heat and quickly stir in cream and mustard.
- Mix well so the sauce comes together without separating.
Combine with Pasta
- Toss in cooked pasta.
- Add more pasta water if the sauce feels too thick.
- Adjust seasoning with extra salt or pepper.
Finish and Serve
- Garnish with parsley, parmesan cheese, and red pepper flakes.
- Serve hot and enjoy.
