ONE POT CREAMY BEEF PASTA

Serves 4
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Directions

  1. 1Add a drizzle of olive oil to a large pot over medium heat and fry the finely diced white onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the minced/ground beef.
  2. 2Add a drizzle of olive oil to a large pot over medium heat and fry the finely diced white onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the minced/ground beef.
  3. 3Add a drizzle of olive oil to a large pot over medium heat and fry the finely diced white onion until it begins to soften and turn golden. Add the garlic and fry for a minute longer, then add in the minced/ground beef.
  4. 4Break up the beef with your wooden spoon until browned.
  5. 5Break up the beef with your wooden spoon until browned.
  6. 6Break up the beef with your wooden spoon until browned.
  7. 7Stir in the seasoning mix (salt, smoked paprika, dried oregano, black pepper, chili flakes, and dried thyme), then stir in the tomato puree and fry for a minute or so.
  8. 8Stir in the seasoning mix (salt, smoked paprika, dried oregano, black pepper, chili flakes, and dried thyme), then stir in the tomato puree and fry for a minute or so.
  9. 9Stir in the seasoning mix (salt, smoked paprika, dried oregano, black pepper, chili flakes, and dried thyme), then stir in the tomato puree and fry for a minute or so.
  10. 10Stir in the beef stock, tomato passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.
  11. 11Stir in the beef stock, tomato passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.
  12. 12Stir in the beef stock, tomato passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.
  13. 13Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently.
  14. 14Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently.
  15. 15Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently.
  16. 16Check for seasoning and adjust with salt, pepper, and chili flakes, then serve up with fresh parsley and enjoy!
  17. 17Check for seasoning and adjust with salt, pepper, and chili flakes, then serve up with fresh parsley and enjoy!
  18. 18Check for seasoning and adjust with salt, pepper, and chili flakes, then serve up with fresh parsley and enjoy!

Ingredients

  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 0.75 tsp Smoked Paprika
  • 0.75 tsp Smoked Paprika
  • 0.75 tsp Smoked Paprika
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.25 tsp Chilli Flakes
  • 0.25 tsp Chilli Flakes
  • 0.25 tsp Chilli Flakes
  • 0.25 tsp Dried Thyme
  • 0.25 tsp Dried Thyme
  • 0.25 tsp Dried Thyme
  • 1 medium White Onion, finely diced
  • 1 medium White Onion, finely diced
  • 1 medium White Onion, finely diced
  • 3 cloves Garlic, finely diced
  • 3 cloves Garlic, finely diced
  • 3 cloves Garlic, finely diced
  • 500 g Minced/Ground Beef (12% works great)
  • 500 g Minced/Ground Beef (12% works great)
  • 500 g Minced/Ground Beef (12% works great)
  • 2 tbsp Tomato Puree
  • 2 tbsp Tomato Puree
  • 2 tbsp Tomato Puree
  • 600 ml Beef Stock, warm but not boiling hot
  • 600 ml Beef Stock, warm but not boiling hot
  • 600 ml Beef Stock, warm but not boiling hot
  • 500 g Tomato Passata
  • 500 g Tomato Passata
  • 500 g Tomato Passata
  • 180 ml Double/Heavy Cream, at room temp
  • 180 ml Double/Heavy Cream, at room temp
  • 180 ml Double/Heavy Cream, at room temp
  • 1 tsp Worcestershire Sauce
  • 1 tsp Worcestershire Sauce
  • 1 tsp Worcestershire Sauce
  • 300 g uncooked Conchiglie Pasta
  • 300 g uncooked Conchiglie Pasta
  • 300 g uncooked Conchiglie Pasta
  • Fresh Parsley, finely diced
  • Fresh Parsley, finely diced
  • Fresh Parsley, finely diced
  • Olive Oil
  • Olive Oil
  • Olive Oil

Equipment

large potwooden spoonforkserving bowl

Tips

  • If the sauce reduces and thickens up before the pasta is cooked through, just add in a splash of hot water as needed to cook the pasta through.
  • The amount of liquid should leave you with perfectly al dente pasta and a thick, but still oozy sauce.
  • Depending on how thick the pasta is, it might need a little more liquid to cook it through. In which case you can add in more stock or water as needed to cook it through. It's better to have not quite enough than too much because you can easily add more in.