How to Create the Perfect Creamy Beef Pasta

Proper Pasta Cooking

Cooking pasta to al dente and reserving starchy water creates the foundation for a perfect sauce.

Layered Flavor Building

Sequential addition of ingredients develops deep flavor - from browning beef to blooming spices and reducing liquids.

Sauce Emulsion Technique

Carefully incorporating cream and cheese creates a smooth, cohesive sauce without breaking or separating.

Proper Seasoning Balance

Balancing salt, umami, acid, and herb notes throughout the cooking process rather than just at the end.

Baking Tips

For the creamiest sauce, bring the heavy cream to room temperature before adding it to the hot pan.

Don't rinse the pasta after cooking - the starch on the surface helps the sauce cling better.

If you prefer a less rich sauce, you can substitute half-and-half for the heavy cream.

For extra flavor, add 8 oz of sliced mushrooms with the onions.

If you don't have white wine, you can use additional beef broth with a splash of white wine vinegar or lemon juice.

Make sure to taste and adjust seasonings before serving - pasta dishes often need more salt than you might expect.

For a more complex flavor, add 1-2 tablespoons of sun-dried tomato pesto to the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to refresh the sauce.

Creamy Beef Pasta

Name: Creamy Beef Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American, Comfort Food
Ingredients: 1 pound ground beef (85/15 recommended); 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1 tablespoon tomato paste; 1/2 cup white wine (or chicken broth); 1 cup beef broth; 1 cup heavy cream; 8 ounces pasta (penne, rigatoni, or fettuccine); 1/2 cup grated Parmesan cheese, plus more for serving; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste; 1/2 cup pasta water (reserved from cooking pasta)

This Creamy Beef Pasta combines tender ground beef with al dente pasta in a rich, velvety sauce. Infused with garlic, herbs, and a touch of tomato, then finished with Parmesan cheese, this comforting dish strikes the perfect balance between hearty and luxurious. Ready in just 30 minutes, it's an ideal weeknight dinner that satisfies cravings for something substantial yet sophisticated.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound ground beef (85/15 recommended)

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional)

1 tablespoon tomato paste

1/2 cup white wine (or chicken broth)

1 cup beef broth

1 cup heavy cream

8 ounces pasta (penne, rigatoni, or fettuccine)

1/2 cup grated Parmesan cheese, plus more for serving

2 tablespoons fresh parsley, chopped

Salt and black pepper to taste

1/2 cup pasta water (reserved from cooking pasta)

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water.

While pasta is cooking, heat olive oil in a large, deep skillet over medium-high heat.

Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.

Add the diced onion to the beef and cook until softened, about 3 minutes.

Add minced garlic, Italian seasoning, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Stir in tomato paste and cook for another minute, allowing it to darken slightly.

Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced.

Add beef broth and bring to a simmer. Cook for 3-4 minutes until slightly reduced.

Reduce heat to medium-low and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce begins to thicken.

Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water a little at a time until desired consistency is reached.

Stir in the grated Parmesan cheese until melted and incorporated into the sauce.

Season with salt and freshly ground black pepper to taste.

Remove from heat and sprinkle with chopped fresh parsley.

Serve immediately with additional grated Parmesan cheese on top.

Creamy Beef Pasta

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Creamy Beef Pasta

Creamy Beef Pasta

Ingredients

Instructions