One-Pot Creamy Tomato Beef Pasta

This one-pot creamy tomato beef pasta is a high-protein comfort meal that’s perfect for busy weeknights. It delivers a rich, silky tomato sauce with a hit of hidden veg without the sink full of dishes.

Serves 4

Prep Time 10

Cook Time 25 minutes

Looking for more comforting tomato-based dinners? Try my Chicken Parmigiana Pasta, my Tortellini Minestrone or my Beef Bolognese Potato Bake.

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits.
Freeze in portions for up to 2 months. The cream sauce may separate slightly — stir well while reheating and it comes back together.

Substitutions

Beef mince: swap for chicken, turkey or pork mince.
Zucchini and carrot: swap for celery, mushrooms or any finely chopped veg you need to use up.
Shell pasta: any short pasta works — penne, spirals or macaroni.

Serving Suggestions

Serve straight from the pot with extra parmesan on top. A simple green salad rounds it out, and a pinch of chilli flakes works well if you like a bit of heat.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

1 tbsp olive oil
½ brown onion, finely chopped
2 garlic cloves, finely chopped
1 zucchini, finely chopped
1 carrot, finely chopped
500g lean beef mince
700g passata
400g crushed tomatoes
750ml (3 cups) beef stock or bone broth
350g shell pasta (or any short pasta)
Salt and pepper
125ml thickened cream
40g parmesan, finely grated, plus extra to serve

Directions

Heat the olive oil in a large heavy-based pot over high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until browned and no pink remains.
Reduce the heat to medium-high. Add the onion, garlic, zucchini and carrot and cook for 3–4 minutes until the veg has softened and most of the moisture has cooked off.
Add the passata, crushed tomatoes and beef stock. Season with salt and pepper, stir well and bring to a simmer.
Stir in the pasta. Reduce the heat to a gentle simmer and cook for 15 minutes, stirring every couple of minutes and more often towards the end so the pasta doesn’t catch on the bottom.
Take the pot off the heat. Stir through the cream and parmesan. The sauce should still look loose — the pasta keeps drinking it up as it sits.
Taste and adjust the seasoning, then ladle into bowls and top with extra parmesan.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	700 kcal
Protein	42 g
Carbohydrates	78 g
Fat	24 g
Fibre	8 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.