ONE POT CREAMY BEEF PASTA
Serves 4
Directions
- 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.
- 2Break up the beef with your wooden spoon until browned.
- 3Stir 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.
- 4Stir in the beef stock, tomato passata (swill out with a splash of water), cream and Worcestershire sauce, then stir in the uncooked pasta.
- 5Bring to a boil and cook until the sauce has thickened and the pasta is al dente, stirring fairly frequently.
- 6Check for seasoning and adjust with salt, pepper, and chili flakes, then serve up with fresh parsley and enjoy!
Ingredients
- 1 tsp Salt
- 0.75 tsp Smoked Paprika
- 0.5 tsp Dried Oregano
- 0.5 tsp Black Pepper
- 0.25 tsp Chilli Flakes
- 0.25 tsp Dried Thyme
- 1 medium White Onion, finely diced
- 3 cloves Garlic, finely diced
- 500 g Minced/Ground Beef (12% works great)
- 2 tbsp Tomato Puree
- 600 ml Beef Stock, warm but not boiling hot
- 500 g Tomato Passata
- 180 ml Double/Heavy Cream, at room temp
- 1 tsp Worcestershire Sauce
- 300 g uncooked Conchiglie Pasta
- Fresh Parsley, finely diced
- 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.
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