Stovetop Tomato Cream Beef Pasta
Browned beef and pasta simmered in tomatoes and broth, then finished with cream for a silky sauce.
Equipment
- Large pot with lid
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef 80 percent lean
- 1 can diced tomatoes 14.5 ounce can
- 2 cup beef broth
- 8 oz short pasta rotini or penne
- ½ cup heavy cream
- ½ tsp black pepper
- 2 tbsp fresh basil for garnish
Instructions
Cooking
- Soften. Cook the onion in the oil 4 minutes, then add the garlic for 1 minute.
- Brown. Add the beef and cook until no pink remains. Drain the fat.
- Simmer. Add the tomatoes, broth, and pepper and bring to a boil.
- Cook. Stir in the pasta, cover, and simmer 12 to 15 minutes until tender.
- Finish. Off the heat, stir in the cream and top with basil.
Notes
Substitutions: Use half and half for the cream or ground turkey for the beef.
Tips: Stir often and add cream off the heat.
Storage: Refrigerate 3 to 4 days. Not recommended for freezing.
Nutrition is calculated for 1 of 4 servings.