Simple One Pot Ground Beef Pasta Recipe: Perfect for Weeknights

Ingredients

• 1 tbsp Unsalted Butter (for browning the beef)
• 1 lb Ground Beef (extra‑lean (80% lean) preferred)
• 0.5 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tsp Italian Herbs (dried blend (basil, oregano, thyme))
• 0.5 tsp Red Pepper Flakes (optional, for heat)
• 3.5 cups Chicken Stock (low‑sodium, can use broth)
• 2 cups Penne Pasta (about 250 g, any short pasta works)
• 1 cup Heavy Cream (35% milkfat, for richness)
• 0.25 cup Mozzarella Cheese (grated, optional)
• 1 tbsp Parsley (freshly chopped, optional garnish)

Instructions

1. Prepare Ingredients

   Finely chop the half onion and mince the garlic cloves. Measure out all seasonings, stock, pasta, cream, and cheese.

   Time: PT5M

2. Heat Butter

   Place the skillet over medium heat and melt 1 tbsp butter, swirling to coat the bottom.

   Time: PT1M

   Temperature: Medium heat

3. Brown the Beef

   Add the ground beef, breaking it up with the spoon. Fry for about 4 minutes, stirring occasionally, until the meat is fully browned and no longer pink.

   Time: PT4M

   Temperature: Medium heat

4. Sauté Onion

   Add the chopped onion to the pan, stir well, and cook for 1 minute until it begins to soften.

   Time: PT1M

   Temperature: Medium heat

5. Add Garlic

   Add the minced garlic and fry for about 30 seconds, until fragrant.

   Time: PT30S

   Temperature: Medium heat

6. Season

   Season with salt, black pepper, 1 tsp Italian herbs, and optional red‑pepper flakes. Stir to combine.

   Time: PT30S

7. Add Stock and Bring to a Boil

   Pour in 3 ½ cups chicken stock, increase heat and bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: High heat

8. Cook Pasta in the Sauce

   Stir in 2 cups (≈250 g) penne pasta. Reduce to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

   Time: PT10M

   Temperature: Medium‑low simmer

9. Finish with Cream

   Stir in 1 cup heavy cream and let it simmer for another minute, just until the sauce becomes rich and silky.

   Time: PT1M

   Temperature: Medium heat

10. Melt Cheese

    Turn off the heat, sprinkle grated mozzarella over the top, and cover the pan for 1 minute to let the cheese melt.

    Time: PT1M

11. Garnish and Serve

    Sprinkle chopped parsley or chives if desired, give a final stir, and serve hot.

    Time: PT30S

Nutrition Facts

Calories

520

Protein

26 g

Carbohydrates

48 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Onion: Shallots, Leeks
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Italian Herbs: Dried oregano + dried basil (½ tsp each)
• Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)
• Instead of Chicken Stock: Vegetable broth
• Instead of Penne Pasta: Rigatoni, Fusilli
• Instead of Heavy Cream: Half‑and‑half (but thinner), Coconut cream (dairy‑free)
• Instead of Mozzarella Cheese: Parmesan, Cheddar
• Instead of Parsley: Chives, Basil

Equipment Needed

• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Lid for Skillet
• Grater (optional)

Critical Steps — Do Not Skip

• Browning the ground beef properly for flavor.
• Cooking the pasta directly in the stock so it absorbs flavor.
• Adding the heavy cream without letting it boil vigorously.

Chef Tips from the Video

• Use unsalted butter so you can control the salt level precisely.
• For extra depth, deglaze the pan with a splash of white wine before adding the stock.
• Finish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze for up to 2 months; reheat gently and add a splash of milk or cream.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and chop onion and garlic up to 24 hours ahead; store in an airtight container in the fridge.
• The sauce can be made without the pasta, cooled, and reheated; add freshly cooked pasta when ready to serve.

Frequently Asked Questions