Creamy Cheesy Tomato Pasta
One-pan creamy cheesy tomato pasta with ground meat, vegetables, and a rich tomato-cream sauce. Ready in 25 minutes!
Ingredients
- 1 lb. (450g) Ground meat (beef + pork mix)
- 1 cup Elbow macaroni pasta
- 1 Onion
- 1 Carrot
- 1 Bell pepper
- 3 tbsp. Butter
- 1/2 tsp. Oregano
- 1/2 tsp. Basil
- 4 pcs. Cloves of garlic
- 1 tbsp. Flour
- 2 cups Pasta water or stock
- Half cup Crushed Tomatoes or Tomato Puree
- Half cup Heavy Cream
- Salt 1/2 tsp.
- Black pepper 1/2 tsp.
- 3.5 oz. (100g) Cheese
- Parsley
Cook the Pasta
- 8 cups (2 liters) Water
- 1 tbsp. Salt
Instructions
- Heat a skillet over medium-high heat. Add a little oil and cook the ground meat, breaking it apart, until fully browned. Season with salt and pepper. Remove to a bowl.
- In the same skillet, melt the butter. Add the diced onion and cook for 3–4 minutes until softened. Add the carrot and bell pepper and cook for 5 minutes more.
- Add the minced garlic, oregano, and basil. Cook for about 30 seconds until fragrant.
- Sprinkle in the flour and stir to coat the vegetables. Slowly pour in the pasta water (or stock) and add the crushed tomatoes. Bring to a gentle simmer.
- Pour in the heavy cream and stir to create a smooth, creamy sauce. Let it warm through and thicken slightly.
- Cook the pasta in salted water until al dente. Reserve a splash of pasta water, then drain.
- Add the cooked macaroni and the browned meat back into the skillet. Stir until everything is evenly coated in the sauce.
- Stir in the shredded cheese until fully melted and the sauce becomes extra creamy.
- Garnish with fresh parsley and serve warm.
Video
Notes
2 liters (about 8 cups) water
1 tablespoon of salt
Bring the water to a rolling boil.
Add the salt and stir.
Add the pasta once the water is boiling.
Cook just under al dente (about 1 minute less than the package says).
Reserve a splash of pasta water for the sauce.
Drain and add the pasta straight into the sauce. Do not rinse.
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