Marry Me Ground Beef Pasta (Print Version)
Creamy ground beef pasta with sun-dried tomatoes and parmesan in a luscious sauce.
# What You'll Need:
→ Meat
01 - 1 lb ground beef, 85% lean
→ 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining. Set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
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 to incorporate flavors.
05 - Pour in beef or chicken broth and bring to a simmer. Let liquid reduce by half, approximately 3 minutes.
06 - Reduce heat to medium-low. Add heavy cream, parmesan cheese, Italian herbs, and red pepper flakes. Stir continuously until cheese melts and sauce becomes smooth and creamy, about 2–3 minutes.
07 - Add cooked pasta and baby spinach if using to the skillet. Toss thoroughly to coat, adding reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Serve hot with additional parmesan and fresh basil if desired.
# Expert Advice:
01 -
- The sauce clings to every tube of pasta like it was made for each other, and honestly, it was
- Everything comes together in one skillet while the pasta boils, meaning fewer dishes and more time eating
02 -
- Saving pasta water is the secret weapon that makes restaurant pasta sauces glossy and clingy
- Grating your own parmesan prevents that sandy texture that happens with pre-grated cheese
03 -
- Drain excess fat from the beef before adding onions, otherwise the sauce will separate
- Let the broth reduce adequately, or your sauce will be thin regardless of how much cream you add