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Stovetop Creamy Ground Beef Pasta Recipe

Ingredients

• 1 lb ground beef
• 3/4 cup heavy/whipping cream
• 1 14 oz canned diced tomatoes, undrained
• 8 oz uncooked pasta
• 1 tablespoon olive oil
• 1/2 sweet yellow onion, chopped
• 1 1/2 teaspoons minced garlic
• 2 tablespoons tomato paste
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Italian seasoning
• Salt, to taste
• black pepper, to taste
• Freshly grated parmesan cheese, optional

Instructions

1. Step 1: Boil the Pasta
   Get started by filling a large pot with water and adding a generous pinch of salt. Bring this to a rolling boil over high heat. Once it’s bubbling away, pour in your pasta and cook it until it reaches that perfect al dente texture—firm to the bite yet tender. Be sure to follow the package instructions for timing; it’s the secret to pasta perfection. After the pasta is cooked, drain it and set it aside. A little bit of pasta water can go a long way, so save a cup before draining if you like your sauce a bit looser.

2. Step 2: Sauté the Onion
   In a large skillet or a trusty Dutch oven, heat up the olive oil over medium-high heat. The oil should shimmer slightly in the pan, signaling it's ready for action. Add the chopped sweet yellow onion to the pan and let it sizzle, stirring occasionally. You’re aiming for a lovely translucent look here, which should take about 4-5 minutes. Keep an eye on the heat to prevent the onion from browning too quickly.

3. Step 3: Brown the Beef
   Now, it’s time to introduce the ground beef and minced garlic into the mix. Break the beef up with a spoon as it cooks, allowing it to brown evenly over about 8 minutes. The goal is a nice, even browning without any pink remaining. If you notice a lot of fat in the pan, you might want to drain some off to keep the dish from becoming greasy. This will make a big difference in the final taste and texture of your sauce.

4. Step 4: Create the Sauce
   Pour in the canned diced tomatoes without draining them, along with the tomato paste, Dijon mustard, and Italian seasoning. Stir everything together until it’s well combined. Allow this mixture to bubble gently, simmering for 4-5 minutes. This step is all about blending those flavors and slightly thickening the sauce. The aroma should be mouth-watering by now, with the spices and tomatoes mingling perfectly.

5. Step 5: Add the Cream
   Slowly stir in the heavy cream, making sure it melds seamlessly with the tomato mixture. Let this cook for another 3-5 minutes. You’ll notice the sauce will start to thicken and take on a luscious, creamy texture. If you prefer a thicker sauce, you can let it simmer a bit longer. Keep stirring to prevent the cream from curdling and ensure a smooth consistency.

6. Step 6: Combine and Serve
   Season your sauce with a pinch of salt and a dash of black pepper to taste. Toss the cooked, drained pasta into the sauce, stirring until each piece is generously coated. If the sauce seems too thick, this is where that reserved pasta water might come in handy—just a splash to help everything come together smoothly. Serve the pasta hot, and if you’re feeling indulgent, sprinkle some freshly grated parmesan cheese on top before digging in. Your creamy, dreamy pasta is ready to be enjoyed!

Notes

Diving into this delightful dish is easy, but a few hiccups can sneak in. One common stumble is overcooking the pasta. We’ve all been there—distracted by a phone call or a catchy tune, and suddenly the pasta is mush. Avoid this by setting a timer and doing a quick taste test a minute before the expected finish.

Another pitfall? Neglecting to drain excess fat from the beef. Sure, some fat adds flavor, but too much can turn your creamy sauce into an oily puddle. Just a quick tilt and drain off the excess.

Lastly, don't skimp on seasoning. Salt and pepper don’t just enhance flavors; they amplify them. Taste as you go to ensure your pasta sings with every bite.

Happy cooking!

Keywords: Creamy Beef Pasta, Ground Beef Pasta, Stovetop Beef Pasta, Creamy Ground Meat Pasta, Easy Beef Pasta Recipe, Quick Creamy Pasta with Beef.