One pot creamy tomato beef pasta

Ingredients

Scaled for your household (5 portions) · original serves 5

• Olive oil1½ tbsp
• Garlic cloves2
  finely minced
• Brown onion1
  finely chopped
• Beef mince500 g
• Italian herbs2 tsp
• Tomato puree (paste)2 tbsp
• Tinned diced tomatoes400 g
  tomato passata may be used instead
• Dried chilli flakes (optional)½ tsp
  optional
• Salt1½ tsp
• Black pepper½ tsp
• Chicken stock1 L
  low sodium
• Dried pasta350 g
  fusilli, penne, elbow macaroni or similar
• Cooking cream⅔ cup
• Parmesan (optional)1 tbsp
  for serving
• Flat-leaf parsley (optional)1 tbsp
  for serving

Method

1. 1

   Heat the olive oil in a large heavy-based pot over high heat. Add the garlic and onion and cook for about 1 1/2 minutes, until the onion starts to soften.

   2 min
2. 2

   Add the beef mince and cook while breaking it up, until no pink remains. Stir in the Italian herbs for about 30 seconds, then add the tomato paste and cook for another minute.

   2 min
3. 3

   Pour in the crushed tomatoes and chicken stock. Add the salt, black pepper and chilli flakes if using, stir well, then add the dry pasta.

4. 4

   Bring the liquid back to a simmer and cook for about 15 minutes. Stir every couple of minutes at first, then more frequently near the end so the pasta does not catch on the base.

   15 min
5. 5

   Stir in the thickened cream and return the pot to a simmer for 1–2 minutes, until the pasta is cooked. The sauce should still look a little looser than the final texture because the pasta will continue absorbing liquid.

   2 min
6. 6

   Remove from the heat, stir well and divide into bowls. Add parmesan and chopped parsley if using.