Marry Me Ground Beef Pasta (Printable Version)

Creamy beef pasta with sun-dried tomatoes and parmesan in a luscious sauce, ready in 35 minutes.

# What You Need:

→ Meat

01 - 1 lb ground beef (85% lean recommended)

→ Pasta

02 - 12 oz penne or rigatoni pasta

→ Vegetables & Aromatics

03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - ½ cup sun-dried tomatoes in oil, drained and chopped
06 - 1 cup baby spinach (optional)

→ Dairy & Cream

07 - 1 cup heavy cream
08 - ½ cup freshly grated parmesan cheese

→ Liquids

09 - 1 cup low-sodium beef or chicken broth

→ Seasonings

10 - 1 tsp dried Italian herbs
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp olive oil

# Directions:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
03 - Add diced onion to the skillet and sauté for 2–3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
04 - Mix in chopped sun-dried tomatoes and cook for another minute.
05 - Pour in the beef or chicken broth and bring to a simmer. Let reduce by half, about 3 minutes.
06 - Reduce heat to medium-low. Add heavy cream, parmesan cheese, Italian herbs, and red pepper flakes. Stir until cheese is melted and sauce is creamy, about 2–3 minutes.
07 - Add cooked pasta and baby spinach (if using) to the skillet. Toss to coat, adding reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Serve hot, garnished with extra parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • Everything comes together in one skillet while the pasta boils, meaning minimal cleanup maximum flavor
  • The sauce achieves that velvety restaurant quality that usually takes way more effort than this actually requires
  • Leftovers reheat surprisingly well, though my family usually devours it before there are any
02 -
  • The sauce will look thin at first but thickens beautifully as it coats the pasta and sits for a minute
  • Reserving that pasta water is not optional, its the secret to perfect consistency
  • Grating your own parmesan makes a massive difference in how smoothly it incorporates into the cream
03 -
  • Drain the ground beef thoroughly if there is excess fat before adding the onions
  • Warm your cream slightly before adding it to prevent any potential separation
  • The pasta should be slightly undercooked since it finishes in the sauce

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