Description
A quick and filling stovetop pasta dish with ground beef, creamy tomato sauce, and al dente pasta.
Ingredients
Scale
- 1 lb ground beef
- 3/4 cup heavy/whipping cream
- 1 (14 oz) canned diced tomatoes (undrained)
- 8 oz uncooked pasta
- 1 tablespoon olive oil
- 1/2 sweet yellow onion (chopped)
- 1 1/2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- Salt (to taste)
- Black pepper (to taste)
- Freshly grated parmesan cheese (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
- Heat the olive oil in a large skillet or small pot over medium-high heat, then add the chopped onion and sauté for 4 to 5 minutes until translucent and starting to brown.
- Add the ground beef and minced garlic, cooking for about 8 minutes until the beef is browned and broken up, seasoning lightly with salt and black pepper as it cooks, then drain any excess fat if necessary.
- Mix in the canned diced tomatoes with their juice, tomato paste, Dijon mustard, and Italian seasoning, stirring to combine and letting the sauce simmer for 4 to 5 minutes so it reduces and concentrates.
- Stir in the heavy cream and simmer for another 3 to 5 minutes, gently stirring until the sauce thickens slightly and becomes silky.
- Season the sauce to taste with additional salt and pepper, then toss the drained pasta with the sauce in the skillet, finish with grated parmesan if using, and serve immediately.
Notes
For a lighter version, swap half the cream for low-fat milk. Store leftovers in airtight containers for up to 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg