Creamy Beef Pasta
Hearty Ground Beef Pasta with Tomato Cream
Two pounds of seasoned ground beef meets tangy tomato sauce and rich cream for a pasta dish that satisfies the hungriest crowd. The flour-thickened base creates a sauce that clings to every spiral of rotini without being heavy.
Two pounds of ground beef might sound excessive until you realize how quickly this pasta disappears at the dinner table. This isn't your average spaghetti with meat sauce — it's built for feeding a crowd or ensuring plenty of leftovers for the week ahead. The flour mixed directly into the beef creates something closer to a hearty ragu than a typical pasta sauce, thick enough to coat every corkscrew of rotini without pooling at the bottom of the bowl.
The magic happens in those middle steps when you're stirring flour into seasoned beef and watching tomato sauce transform into something rich and substantial. Heavy cream mellows the acidity while sharp cheddar adds both richness and a slight tang that keeps each bite interesting. It's the kind of one-pot comfort food that works equally well for a Tuesday family dinner or when you're feeding a house full of teenagers.
This recipe scales beautifully and actually improves after a day in the refrigerator, making it ideal for meal prep or potluck contributions. The sauce clings to the pasta so well that it reheats without becoming dry or separating — a small miracle in the world of creamy pasta dishes.
Ingredients
- 2 tbspolive oil
- 1 yellow onion, diced
- 2 lblean ground beef, 90/10 preferred
- 3 clovegarlic cloves, minced
- 1 tspdried basil
- 1 tspdried oregano
- 2 tspkosher salt
- ½ tspcrushed red pepper flakes
- ¼ cupall-purpose flour
- 28 ozplain tomato sauce
- 1 cupbeef broth, low-sodium preferred
- 1 lbrotini pasta
- 1 cupheavy cream
- 2 cupsharp cheddar cheese, freshly grated
- fresh parsley for garnish(optional)
Instructions
- Warm the olive oil in a large, deep skillet over medium heat. Toss in the diced onion and cook for 5-6 minutes until it's soft and translucent. Add the ground beef, breaking it up with a spoon, and cook until no pink remains — about 8 minutes. Drain any excess fat from the pan.⏱ 6 min
- Sprinkle the minced garlic, basil, oregano, salt, red pepper flakes, and flour over the beef mixture. Stir constantly for 1 minute to toast the spices and cook out the raw flour taste — this step builds the sauce's foundation.⏱ 1 min
- Pour in the tomato sauce and beef broth, stirring well to combine and eliminate any flour lumps. Bring the mixture to a boil, then reduce to a gentle simmer for 15 minutes. The sauce will thicken as it reduces.⏱ 15 min
- While the sauce simmers, bring a large pot of salted water to boil and cook the rotini according to package directions until al dente. Reserve a cup of pasta water before draining — you might need it later.
- Stir the heavy cream into the meat sauce first, then add the drained pasta and toss to coat. Add the grated cheddar in handfuls, stirring until each addition melts completely. If the sauce seems too thick, splash in some reserved pasta water.
- Taste and adjust seasoning if needed. Serve immediately in bowls, topped with chopped fresh parsley if you like the color and brightness it adds.
Tips & Tricks
- Use lean ground beef (90/10) to avoid having to drain excessive fat, which can make the sauce greasy.
- Don't skip the flour-cooking step in the beef — raw flour will make your sauce taste chalky and won't thicken properly.
- Add the cheddar cheese gradually and off the heat to prevent it from seizing up into stringy clumps.
- Save some pasta water before draining; its starch content helps bind the sauce if it becomes too thick.
- This reheats beautifully in the microwave with a splash of milk or broth to loosen the sauce.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, but use 93/7 ground turkey and add an extra tablespoon of olive oil since turkey is leaner. The flavor will be milder, so consider bumping up the garlic and herbs slightly.
What pasta shapes work best besides rotini?
Any short pasta with ridges or curves works well — penne, rigatoni, or shells all grab the thick sauce nicely. Avoid long noodles like spaghetti since the chunky sauce won't distribute evenly.
Can I make this ahead of time?
Absolutely. Make the complete dish up to 2 days ahead and refrigerate covered. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
How do I prevent the cream from curdling?
Add the cream after removing the pan from direct heat and stir it in gradually. If your sauce is very hot, let it cool for a minute or two before adding the cream.