Simple One Pot Ground Beef Pasta Recipe
About this recipe
This Simple One Pot Ground Beef Pasta is the ultimate weeknight dinner solution. It's creamy, comforting, and ready in just 30 minutes, making it perfect for busy evenings.
With minimal cleanup thanks to the one-pot method, this dish combines ground beef, pasta, and a rich tomato-cream sauce for a satisfying meal that the whole family will love.
Ingredient notes
- You can substitute conchiglie with any other shell-shaped pasta you have on hand.
- Dijon mustard is optional but recommended for an extra layer of flavor.
Tips from Essen Recipes’s video
- Cook the onion for about 4-5 minutes until softened before adding the garlic to ensure a fragrant base.
- Make sure to spoon away any excess fat from the ground beef after browning to keep the dish from becoming greasy.
- Simmer the pasta in chicken stock for added flavor, and adjust the seasoning with salt and pepper to taste.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- How long does it take to prepare this dish?
- The total time for this recipe is 30 minutes.
- What type of pasta can I use for this recipe?
- You can use conchiglie or any other shell-shaped pasta.
- Can I add other ingredients to this recipe?
- Yes, you can customize it with additional vegetables or spices based on your preference.
No life story here — the video and the recipe are the whole point. All credit to Essen Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 2
Finely chop 1/2 medium onion and add it to the pot. Cook for about 4-5 minutes until softened.
- 3
Add 2 cloves of minced garlic and cook for another minute until fragrant.
- 4
Add 450 g of extra lean ground beef to the pot and cook for about 8 minutes, stirring occasionally, until browned. Spoon away any excess fat if necessary.
- 5
Stir in 1 tablespoon of tomato paste, 1/2 teaspoon of Dijon mustard, and 1/4 teaspoon of Italian seasoning. Mix well.
- 6
Pour in 450 g of tomato sauce and stir to combine. Let it simmer for 4-5 minutes.
- 7
Add 220 g of conchiglie pasta and 3.5 cups (820 ml) of chicken stock. Bring to a boil, then reduce heat and simmer for about 10 minutes until the pasta is al dente.
- 8
Stir in 120 ml of heavy cream and cook for another minute until everything is well combined and creamy.
- 9
Season with salt and pepper to taste. Serve hot, garnished with basil and Parmigiano-Reggiano if desired.
Heads up — we had to guess a little:
- The recipe mentions optional ingredients like Dijon mustard and Parmigiano-Reggiano, which are common in creamy pasta dishes.
Credit where it’s due: this recipe was transcribed from Essen Recipes’s original video on YouTube. Follow them there — it’s their dish.
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