Creamy Garlic Beef Pasta: 30-Minute One-Pot Family Favorite
This creamy garlic beef pasta is the ultimate comfort food! Tender ground beef and pasta in a rich garlic Parmesan sauce - all made in ONE POT in just 30 minutes. Perfect for busy weeknights!
Equipment
- Large Skillet or Dutch Oven (12-inch)
- Wooden Spoon
- Cheese Grater
- Measuring cups and spoons
- Pasta Tongs
Ingredients
- 1 pound ground beef 80/20 blend recommended
- 12 ounces fettuccine or pappardelle pasta
- 1 large onion finely diced
- 8 cloves garlic minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- to taste Salt and black pepper
- for garnish Fresh parsley
Instructions
- Heat olive oil in large skillet over medium-high heat. Add ground beef and cook WITHOUT moving for 2-3 minutes to create brown crust.
- Break up beef with wooden spoon and continue cooking 3-4 minutes until well-browned and crumbled. Season with salt and pepper. Remove beef with slotted spoon and set aside. DO NOT drain the fat!
- Add diced onion to beef drippings. Cook 2-3 minutes until softened and translucent.
- Add minced garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1 minute to deepen flavor. Add oregano and red pepper flakes, toast 30 seconds.
- Pour in beef broth and scrape up all browned bits from bottom of skillet.
- Add uncooked pasta, making sure it's completely submerged in liquid.
- Bring to a boil, then reduce to a simmer. Cook 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Return cooked beef to skillet and stir to combine.
- Pour in heavy cream and stir gently. Simmer 2-3 minutes until sauce thickens slightly.
- REMOVE FROM HEAT before adding Parmesan cheese. Stir in Parmesan until completely melted and sauce is silky smooth.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and extra Parmesan. Serve immediately.