This is a beef pasta cooked with Italian seasonings in a creamy tomato sauce.
The epitome of easy homemade comfort food with the convenience ofone-pot cooking!
One Pot Creamy Tomato Beef Pasta
Im quite selective aboutone-pot pastarecipes.
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I only use it for saucy pastas, like todays.
So, anyone-pot pasta recipeyou see here on my website is saucy and oozy.
Ive never heard any complaints.
Todays is a beef pasta that comes with a creamy tomato sauce.
Its essentially a variation ofBolognese, with Italian seasonings plus a dash of cream.
Actually, the fattier the beef, the beefier the flavour because fat is where all the flavour is!
Chicken stock/broth The cooking liquid of choice.
I use the liquid cartons regularly in my cooking so I stock up when its on sale.
I prefer the flavour of these over other Western stock powders.
Penne, ziti, elbow macaroni, shells.
Avoid the really small pastas like risoni/orzo, tiny stars etc.
If using long pasta, its easiest to break in half.
you’re able to also use a little more increase up to about 400g/14oz.
You really do only need 3/4 cup to get the flavour and colour impact of the creaminess.
Garlic and onion Essential flavour base.
If you dont have it, use any mix of dried oregano, basil and parsley.
Or, a dash of Worcestershire sauce.
Just something to add flavour.
Red pepper flakes (chilli flakes) 100% optional.
Cook beef Saute the garlic and onion.
Toast seasoning Add the Italian herbs then cook for 30 seconds.
This really brings out the flavour of the herbs and spices, and improves the flavour by toasting it.
Then add the tomato paste and stir for a minute.
This cooks out the rawness and also improves the flavour.
Add liquids and pasta Add the stock, canned tomato, red pepper flakes, salt and pepper.
Give it a good stir, then add the pasta.
As you cook, the liquid will reduce and thicken but should still be soupier than youd expect.
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It should still be slightly soupier than you think!
Serving Remove from the stove, then give it a good stir and ladle into bowls.
Sprinkle with parmesan and a little parsley if using, then devour!
In any case, saucier is better than dry.
Nobody wants a mound of gluey, stodgy pasta!!!
Thats a bowl of food that is 100% me.
Its fuss free to make.
Its hearty and cosy and easy and rustic and full of flavour.
I know its a cliche to say its me on a plate, but it really is.
(Well, bowl).
Love to know what you think if you try it!
(Raw rice grains.
I think there was a smear of sauce on the tub.
It can surely be the only explanation).
