One Pot Creamy Tomato Beef PastaNagi
This creamy one-pot tomato beef pasta is the ultimate comfort food, combining tender ground beef, Italian herbs, and rich cream in a single pressure-cooked dish that’s ready in 30 minutes.
Equipment
- 1 Pressure cooker For fast one-pot cooking
Ingredients
Main Ingredients
- 1 ½ tablespoon olive oil
- 2 garlic cloves finely minced
- 1 onion finely chopped
- 500 g beef mince / ground beef
- 2 teaspoon Italian herbs
- 2 tablespoon tomato paste
- 400 g crushed tomatoes or tomato passata
- ½ teaspoon red pepper flakes optional
- 1 ½ teaspoon cooking salt or kosher salt
- ½ teaspoon black pepper
- 4 cups chicken stock or broth low sodium
- 350 g short pasta like fusilli, penne, or elbow macaroni
- ¾ cup heavy cream thickened
- Parmesan cheese finely grated, for serving
- Parsley finely chopped, optional for serving
Instructions
Instructions
- Heat 1 ½ tablespoons of olive oil in your pressure cooker on medium-high. Add minced garlic and chopped onion. Sauté for 2 to 3 minutes until soft and fragrant.
- Add ground beef. Break it up and cook until no longer pink.
- Add Italian herbs, tomato paste, crushed tomatoes, red pepper flakes, salt, and black pepper. Stir to combine into a sauce base.
- Add uncooked pasta and pour in chicken stock to just cover the pasta. Seal the lid tightly.
- Set cooker to high pressure and cook for 5 minutes. Then allow natural release for 5 minutes followed by quick release.
- Open lid, add heavy cream and parmesan. Stir until melted and creamy.
- Adjust seasoning as needed. Sprinkle chopped parsley on top before serving.
- Serve hot and enjoy your creamy tomato beef pasta!
Notes
Leftovers store well in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently and add a splash of cream to bring back the creamy texture.