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This ground beef pasta recipe tastes like it’s been cooked low and slow, but it’s ready in about 30 minutes! It’s perfect for busy weeknights and has simple ingredients.
I think your family will also enjoy this Easy Meat Sauce for pasta or my Beef and Noodles.
Why you’ll love it
If you like my Creamy Beef and Shells or Homemade Hamburger Helper, there’s a good chance you will enjoy this easy ground beef pasta. It’s sorta like a quick Bolognese sauce. Ground beef, garlic, and a creamy tomato sauce make one comforting dinner!
When I was a kid, pasta with meat sauce was always one of my favorite comfort foods, and as an adult I’ve always kept some variation of this sauce in my freezer. It’s the perfect quick family meal! There’s more depth of flavor than you’d think for such a simple dish.
What you’ll need
- Pasta – I chose fusilli, but this recipe will work with whatever pasta shape you’ve got on hand. Penne would be great.
- Olive oil – for sautéing
- Onion and garlic – I use sweet (Vidalia) onion
- Ground beef – I like to use lean ground beef. It saves you from having to drain out the fat.
- Canned tomatoes – diced tomatoes form the base of the sauce. They’re canned at peak ripeness.
- Tomato paste – for more delicious concentrated tomato flavor
- Dijon mustard – it’s a flavor enhancer and not overpowering
- Italian seasoning – a convenient blend of dried herbs in a single jar
- Heavy cream – it gives the sauce body and incredible taste. I found this to have plenty of sauce, but if you want to add more, go up to a full cup of cream.
Pro tip
This sauce needs to be salted adequately to bring out all the flavors! There’s plenty of meat and cream, so a generous amount of salt is a must. You can also definitely adjust the seasonings to your personal taste preferences or jazz it up with red pepper flakes if that’s your thing. This sauce is very flexible.
How to make pasta with ground beef
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. In a skillet, sauté the onion in the olive oil until softened. Stir in the ground beef and garlic, and cook until browned. Spoon out any excess fat if needed. Stir in the tomatoes, tomato paste, Dijon, and Italian seasoning.
Simmer until the sauce has reduced somewhat. Stir in the heavy cream, and let it warm through for a few minutes. Generously season the sauce with salt & pepper, then toss with the drained pasta. Top with fresh parmesan if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the skillet I use to make the meat sauce.
- A garlic press makes it effortless to mince garlic.
- I use this cooking spoon since it doesn’t scratch cookware.
Substitutions and variations
- Fresh basil would be a great addition to this pasta sauce (add it in right at the end) if you happen to have some.
- Try stirring in 1/2 cup of cheddar cheese if you want this dish to be cheesy.
- As with any cream-based recipe (especially with an acidic tomato sauce), subbing the cream with something else can lead to curdling.
- I know some people don’t like chunks/pieces of tomatoes, so feel free to swap the diced tomatoes with tomato sauce if you wish. Or use petite diced tomatoes.
What to serve with creamy beef pasta
- A slice of fresh crusty bread with olive oil and balsamic for dipping rounds it out.
- Make a salad for a fresh pairing. I love making a big Caesar salad with my 10-Minute Homemade Caesar Dressing (no blender!) and Garlic Croutons. For something lighter, try my Super Simple Parmesan Arugula Salad.
Leftovers and storage
- Store leftover ground beef pasta in the fridge for 3-4 days in a covered container. Reheat over a low heat until warmed through.
- If you plan on freezing this recipe, I definitely recommend freezing the sauce separately in individual portions and boiling up a fresh batch of pasta when you’re ready to eat. The sauce freezes well.
More tasty ground beef recipes
Will you give this creamy ground beef pasta a try? Please leave a star rating and review in the comments below if you made it! Ask me any questions. I’m also on Instagram.
Easy Creamy Ground Beef Pasta
Ingredients
- 8 ounces uncooked pasta
- 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 see note
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Add the onion and olive oil to a large skillet (or small pot/Dutch oven) and cook for 4-5 minutes over medium-high heat.
- Add in the ground beef and garlic and continue cooking for another 8 minutes or so until the beef has browned (break the meat up with your spoon as you go along). Spoon out excess fat if there's a lot of it.
- Stir in the canned tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Simmer for 4-5 minutes or until the sauce has reduced somewhat.
- Stir in the cream and cook for another 3-5 minutes (it'll warm through and reduce a bit).
- Season generously with salt & pepper as needed and toss with the drained pasta. Serve with parmesan cheese if desired.
Notes
- The Dijon mustard isn’t totally necessary (you don’t have to buy a jar just for this recipe), but it’s great for building flavor in sauces like this one, so I always keep some in my fridge. You can always taste and add more if needed.
- Feel free to up the Italian seasoning if you want a stronger herby flavor. I personally prefer just a hint in this recipe.
- You can use a can of tomato sauce instead of the diced tomatoes if you don’t like pieces of tomatoes (or try petite diced tomatoes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on October 24, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
My family loved this! I love using fusilli pasta because it’s easy for my young kids to eat. As with all of your recipes, I appreciate the simple ingredients and straight-forward directions. As someone who tends to under-salt dishes, this one can really handle (and really needs) plenty of salt. We threw in a little extra Italian seasoning too. This will be on repeat!
I’m so glad it was a hit, Whitney!! 😀 Thank you for your kind words – that is definitely my goal with my recipes.
Flavor is absolutely delicious and super easy to make for cheap! Why I didn’t give it 5 stars was I wish it was a bit saucier so I added a little bit of canned sauce but overall so great ❤️
We are long time fans of all your recipes and again this was delicious and easy.
I think will double recipe and freeze sauce for later!
Thank you!
I’m thrilled to hear that, Tara!! 😀 Thank you!!! XO
This is very good. So far your recipes have been very good. This is kind of like a a la vodka bolognese sauce.
I’m glad you enjoyed it!! 😀
I was told of Salt & Lavender from a colleague. I decided to make this recipe today for my picky family. Oh boy it was a HUGE hit with everyone especially my picky 7 year old who hates pasta. I did add a little more noodles, italian seasoning and tomato paste then what was mentioned. It was so yummy. Printing this off and adding to our list of go to meals for the family.
Hi Shanna! I’m thrilled it was a hit! 😀 Thanks for taking the time to write me a review. Thank your coworker for me! 🙂
Made this tonight and it was sooooo good and beefy. I did add some red pepper flakes for a little heat but otherwise followed recipe exactly! My husband loved it! Thank you!
You are very welcome!!
im bussing
I made this today and my wife and I thought it was delicious, I added a teaspoon of paprika in with the Italian herbs and double the mustard (we love mustard) then put sliced mozzarella on top, baked it and sprinkled fresh basil to finish, absolutely yummy!
That’s great!!
I’ve made a ton of your recipes, after scouring the internet for various versions of dinners I have the best luck with S&L. Thank you for making these recipes, everyone I’ve made so far has been just delicious.
I’m thrilled to hear that, Joe!! 😀 Thank you for letting me know.
Pretty good recipe! I added red pepper flakes for spice and way too much heavy whipping cream which made it too sweet. Going to balance out my leftovers with more tomato sauce! Thanks!
I’m glad you liked it! Could always tweak a bit next time. 🙂
I have just read through your recipe and I look forward to making it tonight. I notice you recommend the leanest ground beef, which I know is very popular. However, if you were to see the cows that this ‘leanest’ meat comes from you likely would not want it again! To raise a cow that produces very lean meat results in lower food intake for the poor cow. Please consider this as most people who aren’t exposed to cattle in the pasture do NOT realize this fact. I shall use my ‘medium’ ground beef.
Hi Margaret! According to my research, ground beef is mixed from different parts of the cow depending on its leanness e.g. lean is mostly sirloin and round steak, and medium has a greater proportion of fattier cuts from the shoulder and plate areas of the cow. In any case, feel free to use medium, and I hope you enjoy the recipe.