Creamy Beef Tomato Pasta (Print Version)
# Ingredients:
01 -
1 onion, finely chopped.
02 -
1 1/2 tablespoons olive oil.
03 -
12 ounces short pasta of any type.
04 -
1 pound minced beef.
05 -
1/2 teaspoon black pepper.
06 -
4 cups low-sodium chicken stock.
07 -
2 garlic cloves, minced.
08 -
1/2 teaspoon chili flakes (optional).
09 -
3/4 cup heavy whipping cream.
10 -
2 tablespoons mixed Italian spices.
11 -
2 tablespoons tomato puree.
12 -
1 can (14 ounces) crushed tomatoes.
13 -
1 1/2 teaspoons salt.
14 -
Shredded Parmesan cheese.
15 -
Chopped fresh parsley (optional).
# Instructions:
01 -
Warm oil in a large pot. Sauté garlic and onion for 1 1/2 minutes, just until soft.
02 -
Toss in ground beef and cook until browned. Sprinkle herbs, stir for 30 seconds. Add tomato puree and let it cook for another minute.
03 -
Stir in crushed tomatoes, stock, salt, and peppers. Add the pasta next.
04 -
Let everything boil gently for 15 minutes. Stir often so the pasta doesn't stick to the bottom.
05 -
Pour in the cream, and cook for 1-2 minutes until the sauce turns silky.
06 -
Scatter Parmesan and parsley on top before serving.
# Notes:
01 -
No Italian spices? Use basil, parsley, oregano instead.
02 -
Broth cubes or powder are fine to use.
03 -
Store in fridge for up to 3 days—don't freeze it.