Let Me Tell You About This Creamy Beef Pasta

You know those evenings when you tumble home, hungry and tired, and just want something that's warm, comforting, and—don't judge me—preferably only uses one pan? Yep, that's when my Creamy Beef Pasta Recipe comes galloping to the rescue. My kids have their noses glued to the kitchen door as soon as that lovely smell drifts from the stovetop. Actually, last time I made it, my old roommate texted asking if I was making it (our walls were thin—but the pasta comfort was thick!). And one time, and I'm not kidding, my dog sat right next to the stove until it was done hoping for a little treat. Can't blame her. If comfort food had a mascot, this would be it.

Why I Can't Seem to Stop Making This

I make this when I need a hug from my own kitchen. My family goes crazy for this because (side note: they aren't even massive fans of mushrooms, but somehow they always polish their bowls). It's quick enough for a random Tuesday when I'd rather be watching TV than flipping pans, and the leftovers taste even better—well, if there are any left. Sometimes the sauce looks a bit weird before you finish stirring in the pasta—don't worry, that’s completely normal. I used to fret about it splitting, but honestly, it all works out in the end.

Here's Everything You'll Need (Give or Take)

250g (about half a pound-ish) pasta—penne, fusilli, even spaghetti if you break it in half. I've even used bowties in a pinch (thanks to running out...again)
1 tablespoon olive oil (or butter, honestly, both do the trick)
400g (just under a pound) ground Beef—I go lean, but regular is fine (Grandma swore by chuck, but I use whatever's on sale)
1 onion, diced (red or white, or skip if you’re anti-onion. No judgements)
2 cloves garlic, minced (I often sneak in 3, who's counting?)
150g mushrooms, sliced (Optional! Sometimes I just throw in extra onion or zucchini instead. My sister hates mushrooms, so...)
1 teaspoon dried Italian herbs (or a mix of oregano and basil—fresh is fancy but not essential)
½ teaspoon smoked paprika (gives a little subtle depth, but plain paprika’s fine, or just skip if you’re feeling lazy)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 tin (400ml/14oz) chopped tomatoes (I sometimes go with passata or fresh tomatoes, but chopped tinned is fastest)
120ml (about ½ cup) beef stock (I crumble a stock cube in hot water, easy!)
120ml (about ½ cup) heavy cream (I’ve cheated with a splash of milk and extra butter... don’t tell anyone)
50g (about a handful) grated parmesan (or any grated hard cheese. Cheddar works in a pinch—yes, I know it’s different!)
Fresh parsley or basil, to serve (Optional, looks nice but not a deal-breaker)

How You'll Do It (With My Rambling Guidance)

Get a big pot of salted water boiling. Toss in your pasta and cook it just before al dente (about a minute less than the packet says). Reserve a mug of that starchy pasta water before you drain it! I forget almost every. single. time.
While the pasta's cooking, heat the olive oil in a big skillet or Dutch oven over medium-high heat. In goes the ground beef—crumble it up as it browns. No need to obsess; just get it mostly browned. I spoon off some of the fat if there's a lot, but sometimes I just leave it and call it “extra flavor.”
Add the onion and cook until softened, maybe 3-4 minutes. Feel free to take a tiny break and sip some tea (or wine) here.
Garlic time! Chuck in the garlic and mushrooms. Fry for 2-3 minutes, until the mushrooms are starting to look golden or shrivel a bit. If you're skipping mushrooms, just pretend you didn't read this step.
Sprinkle over the Italian herbs, paprika, salt, and pepper. Stir and let the spices get friendly with the beef.
Pour in the chopped tomatoes and beef stock. Bring to a gentle simmer. At this point, it might look a bit... orange and runny? Don't panic; that's just phase one.
Let it bubble away for 6-8 minutes, stirring a couple times. The sauce should thicken a bit—if it’s reducing too fast, toss in a splash of that pasta water or more stock.
Now, slide in the cooked pasta and give it all a good stir. Pour in the cream (I love this bit, it’s like kitchen magic). Simmer another 2-3 minutes until it’s all glossy and lovely. This is where I usually sneak a taste (for quality control, you know).
Turn off the heat and stir in most of the parmesan, saving a bit for the top. If the sauce seems too thick, loosen it with some pasta water. Too thin? Let it cook a smidge longer.
Serve hot, sprinkled with that extra cheese and a flurry of chopped herbs if you’re feeling posh. Watch it disappear!

Some Notes You Might Actually Use

I’ve tried this with ground turkey—you need a little more oil, but it’s surprisingly delicious. Not as “beefy,” obviously, but worth a go.
If you like it spicy, add a pinch of chili flakes when the spices go in. I once used hot paprika instead of smoked and thought I'd ruined it, but it was a happy accident.
If you have leftovers (which, honestly, doesn’t happen at my place), adding a splash of cream before reheating keeps it luscious.
I once forgot to buy parmesan and just used regular grated cheese. Nobody complained!

Things I’ve Tried (And Whether They Worked)

Bacon: Chopped and fried till crispy, then added with the onions. This is, frankly, fantastic.
Peas: Tossed in during the last minute. Adds color and makes me feel ever so slightly virtuous.
Sour cream instead of heavy cream: Not my best idea. The sauce went a bit weird and tangy. Wouldn’t recommend that switch.
Shells pasta: Actually catches the sauce really well! Win.

Stuff You’ll Use (But Don't Panic If You Don't Have It)

Large skillet or Dutch oven (I once used a regular saucepan and just stirred with extra gusto)
Pasta pot
Colander (or just use a slotted spoon—we’ve all been there)
Wooden spoon or anything for stirring

How I Keep Leftovers (If There Are Leftovers...)

Honestly, in my house, this barely ever sticks around, but if you somehow have extra, just bung it in a sealed container in the fridge. It’ll keep for 2 days, maybe 3 if you don’t mind the pasta getting a bit softer. Microwave or gently reheat in a pan with a splash of water or cream.

How to Serve It Like a Pro (Or At Least, Like Me)

I like mine with a lot of black pepper and sometimes extra parsley, just to make it look fancy. Sometimes I serve it with leafy salad and garlic bread, but more often than not, it’s solo in a big bowl with a side of fuzzy socks. My partner insists on extra parmesan (be generous, I say), and my kids just want it as-is—hot and fast.

If You Want to Nail It, Avoid My Rookie Mistakes

Don’t rush the sauce or crank the heat—it can split. I once tried rushing it so I could watch the football and ended up with weird curdled bits. Not great.
Always, always save that pasta water. Like I said... I forget half the time, but it does make a difference when you remember.
If you drain every drop of fat form the beef, the sauce is a little less rich—but that's a personal preference thing.

So, Some (Probably) Common Questions

Can I make this ahead? Yep, and honestly I think it tastes better the next day. Just reheat slowly.
Can I freeze it? Well, yes, but the cream can get, I dunno, a bit splitty sometimes. Will still taste good though.
Do I really need the cream? If you’re dairy-free, you can skip it or stir in a splash of oat cream or leave it out. It won’t be quite as lush, but it still works.
Best pasta shape? Penne or fusilli grabs the sauce, but really, any short pasta (or even spaghetti) will do in a pinch. I used macaroni once and actually quite liked it.
Can I hide more veggies in here? Oh for sure! I've grated in carrot, chopped spinach, or tossed in peas—nobody noticed, except my son, who finds veg no matter what I do.

And there you go. Creamy Beef Pasta Recipe, with more words than strictly necessary but plenty of heart. Let me know how it goes—unless you’re too busy licking the plate; I’d understand.

Creamy Beef Pasta Recipe: Weeknight Comfort in a Bowl

Let Me Tell You About This Creamy Beef Pasta

Why I Can't Seem to Stop Making This

Here's Everything You'll Need (Give or Take)

How You'll Do It (With My Rambling Guidance)

Some Notes You Might Actually Use

Things I’ve Tried (And Whether They Worked)

Stuff You’ll Use (But Don't Panic If You Don't Have It)

How I Keep Leftovers (If There Are Leftovers...)

How to Serve It Like a Pro (Or At Least, Like Me)

If You Want to Nail It, Avoid My Rookie Mistakes

So, Some (Probably) Common Questions

Creamy Beef Pasta Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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