Description
This One-Pot Creamy Beef Pasta is a comforting and hearty meal perfect for weeknight dinners. Ground beef is browned and simmered with shallots, pasta, broth, and a luscious blend of sharp cheddar and parmesan cheeses, creating a rich and creamy sauce all in a single pot. The dish is easy to prepare with minimal cleanup, delivering a flavorful and satisfying pasta experience.
Ingredients
Scale
Meat and Dairy
- 2 tablespoons unsalted butter
- 1 lb ground beef (grass-fed preferred)
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated parmesan cheese, plus more for topping
Produce
- 1 large shallot, finely chopped
Pantry
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 lb dried short-cut pasta (e.g., rigatoni)
- 4 cups (32 ounces) chicken or beef broth
Instructions
- Brown the beef: In a large stock pot or dutch oven, melt the unsalted butter over medium-high heat. Add the ground beef, breaking it into crumbles with a wooden utensil. Cook until the beef is fully browned, about 6-7 minutes. Season with kosher salt, freshly ground black pepper, and garlic powder to taste.
- Sauté the shallot: Add the finely chopped shallot to the browned beef. Stir well and continue cooking for another 4-5 minutes, allowing the shallots to soften and release their aroma.
- Cook the pasta: Add the dried short-cut pasta (such as rigatoni) into the pot and pour in the chicken or beef broth. Stir everything to distribute the pasta evenly. Cover the pot with a lid and let it cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- Add cream and cheeses: Turn off the heat. Pour in the heavy whipping cream, then add the shredded sharp white cheddar and grated parmesan cheese. Stir thoroughly until the cheeses melt completely and the sauce becomes smooth and creamy.
- Rest and serve: Cover the pot again and allow the creamy beef pasta to sit for at least 10 minutes. This resting period helps thicken the sauce and allows flavors to meld beautifully. Serve hot with extra parmesan cheese sprinkled on top if desired.
Notes
- Use grass-fed ground beef for richer flavor and better nutrition.
- Short-cut pasta like rigatoni works best to hold the creamy sauce.
- Make sure not to overcook the pasta; it should be al dente after simmering.
- Resting the pasta after cooking enhances sauce thickness and flavor absorption.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
