Creamy Beef Pasta
There are some evenings that just call for a bowl of something deeply satisfying, a dinner that feels like a warm hug after a long day. For us, that dish is very often this Creamy Beef Pasta. It’s a recipe I’ve tweaked and perfected over the years, transforming a simple concept into a truly special meal that comes together in about 30 minutes. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally share it with you.
What makes this dish stand out is the balance of textures and flavours. We’re not just talking about beef and pasta; we’re talking about rich, savoury beef mince simmered in a velvety sauce that’s laced with garlic, herbs, and a touch of tomato. The double cream brings a luxurious finish that coats every single piece of penne, ensuring each bite is as good as the last. The sprinkle of fresh parsley and Parmesan at the end adds a bright, fresh lift that cuts through the richness beautifully.
This is a wonderful recipe for those busy weeknights when you want a substantial meal without spending hours in the kitchen. It’s also sophisticated enough for a casual get-together with friends. It’s the kind of hearty, reassuring food that everyone seems to love, from picky toddlers to hungry teenagers and discerning adults. Let’s get cooking!
Recipe Overview
This Creamy Beef Pasta recipe creates a rich, flavourful sauce with deeply browned beef mince, aromatic garlic, and a hint of thyme, all enveloped in a luscious cream sauce. The final dish is hearty and comforting, with the sauce clinging perfectly to the ridges of the penne pasta. I’ve found that taking an extra five minutes to really brown the beef properly makes all the difference to the final flavour – it’s a step you shouldn’t rush.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Creamy Beef Pasta
- Genuine Flavour: The taste is built in layers. First, you get the deep, savoury flavour from the properly browned beef mince. Then comes the aromatic base of soft onions and garlic, followed by the subtle tang of tomato purée and the earthy notes of thyme. The cream ties it all together, creating a sauce that is rich but not heavy.
- Ready in Under 40 Minutes: From chopping the onion to grating the Parmesan, this entire meal is on the table in about 35 minutes, making it ideal for a fulfilling weeknight dinner.
- Flexible Recipe: This recipe is wonderfully adaptable. You can stir in a large handful of fresh spinach at the end until it wilts, or add some sliced mushrooms along with the onions. If you don’t have penne, rigatoni or fusilli work just as well to catch the delicious sauce.
- Great for Family Dinners: This is a fantastic option when you need a satisfying meal for the whole family. It’s hearty enough to fill up hungry stomachs and the flavours are familiar and well-loved by all ages.
- Family Tested: My children always get excited when they smell this simmering on the stove. It’s one of the few dishes that guarantees completely clean plates and no complaints at the dinner table!
Ingredients You’ll Need
For this recipe, we use standard pantry staples. I always recommend using beef mince with around 20% fat content, as the fat renders down and adds an immense amount of flavour to the sauce. Don’t be tempted by the extra-lean versions for this particular dish!
- 500g beef mince (15-20% fat)
- 1 large brown onion, finely chopped
- 2 cloves garlic, minced
- 400g penne pasta (or other short pasta)
- 2 tbsp olive oil
- 2 tbsp tomato purée
- 1 tsp dried thyme
- 150ml beef stock (made from a good quality stock cube)
- 200ml double cream
- 50g Parmesan cheese, finely grated, plus extra for serving
- A small bunch of fresh flat-leaf parsley, finely chopped
- Salt and freshly ground black pepper to taste
Sara’s Tip: Using double cream is key for a truly velvety, stable sauce that won’t split. While single cream can work in a pinch, double cream provides that luxurious texture and flavour that makes this dish so memorable.
How to Make Creamy Beef Pasta
The process for this dish is straightforward. We’ll build the sauce in one pan while the pasta cooks, then combine everything at the end for a perfect finish. The key is to develop flavour at each stage.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente (usually around 10-12 minutes). Just before draining, reserve about 200ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.
- Brown the Beef: Turn the heat up to medium-high. Add the beef mince to the pan. Break it up with a wooden spoon and let it cook, stirring infrequently, for 8-10 minutes. What works best for me is allowing the beef to sit undisturbed for a few minutes at a time to develop a deep brown crust. This process, known as the Maillard reaction, is crucial for developing a rich, savoury flavour. Once well-browned, drain off any excess fat if necessary.
- Build the Sauce Base: Stir the tomato purée into the beef and cook for 1-2 minutes, allowing it to toast slightly and deepen in colour. This removes its raw taste and enhances its sweetness.
- Simmer the Sauce: Pour the beef stock into the pan, using your spoon to scrape up any browned bits from the bottom (this is where all the flavour is!). Bring to a simmer and let it bubble gently for 5 minutes, allowing the sauce to reduce and the flavours to meld.
- Add the Cream: Reduce the heat to low. Pour in the double cream and stir until combined. Let the sauce warm through gently for 2-3 minutes, but do not let it boil, as this can cause the cream to split. Season generously with salt and freshly ground black pepper.
- Combine and Finish: Add the drained penne to the pan with the sauce, along with the grated Parmesan cheese and half of the chopped parsley. Toss everything together until the pasta is well-coated in the glorious, creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta.
- Serve Immediately: Divide the creamy beef pasta among warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese.
Tips From My Kitchen
- Temperature Control: When you add the double cream, it’s vital to lower the heat. Bringing a cream-based sauce to a rapid boil can cause it to separate or “split”. A gentle, barely-there simmer is all you need to heat it through and keep the texture silky smooth.
- The Secret Step: I learned that reserving pasta water is non-negotiable for amazing pasta dishes. The salty, starchy water is a brilliant emulsifier. It helps the fat from the beef and cream bind with the liquid, creating a cohesive, non-greasy sauce that beautifully coats the penne.
- Make-Ahead: The beef and tomato part of the sauce (steps 2-5) can be made up to two days in advance and stored in an airtight container in the fridge. When you’re ready to eat, simply reheat it gently on the hob, cook your pasta, and then proceed with adding the cream and finishing the dish.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of milk or water to loosen the sauce as it warms up. Microwaving can sometimes make the sauce oily.
Equipment You’ll Need
You won’t need any specialist equipment for this recipe, just a few kitchen basics.
- Large pot for boiling pasta
- Colander
- Large, deep frying pan or sauté pan
- Wooden spoon or spatula
- Tongs or a pasta fork for tossing
Common Mistakes to Avoid
- Overcrowding the pan: When browning the beef, make sure your pan is large enough to give it space. If the mince is too crowded, it will steam in its own juices instead of browning, and you’ll miss out on that essential deep, savoury flavour. If your pan is small, brown the beef in two batches.
- Wrong temperature for the cream: As mentioned in the tips, never add cream to a furiously boiling sauce. Always lower the heat first to prevent it from curdling and splitting. Patience here ensures a perfectly smooth sauce.
- Skipping the simmer time: The 5-minute simmer after adding the stock is a crucial step. It’s not just about reducing the liquid; it’s about giving the flavours from the beef, onion, garlic, and tomato a chance to really marry and create a cohesive, flavourful base before the cream is introduced.
Delicious Variations to Try
While this recipe is wonderful as it is, it’s also a great base for experimentation. If you enjoy this, you might also like my Garlic Parmesan Chicken Pasta Recipe for a different flavour profile.
- Spicy Version: For a bit of a kick, add 1/2 to 1 teaspoon of dried chilli flakes at the same time as the garlic. This will infuse the oil with a gentle heat that permeates the entire dish.
- Add Vegetables: This is a great way to sneak in extra veg. Add 200g of sliced chestnut mushrooms with the onions, or stir in a couple of large handfuls of fresh spinach right at the end until it just wilts into the sauce.
- Different Protein: This sauce works beautifully with other proteins. Try it with good-quality pork sausage meat (casings removed) or turkey mince for a slightly lighter, yet still delicious, alternative.
What to Serve With Creamy Beef Pasta
This dish is a complete meal in itself, but a few simple sides can elevate it further.
- Garlic Bread: A few slices of warm, crusty garlic bread are ideal for mopping up every last bit of the delicious creamy sauce from the bowl.
- Simple Green Salad: A crisp green salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the pasta perfectly.
- Wine Pairing: A medium-bodied red wine like a Merlot or a Chianti complements the savoury beef flavours without overpowering the creamy sauce.
Frequently Asked Questions
Creamy Beef Pasta
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente (usually around 10-12 minutes). Just before draining, reserve about 200ml (a mugful) of the starchy pasta water. Drain the pasta and set aside.
- Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.
- Brown the Beef: Turn the heat up to medium-high. Add the beef mince to the pan. Break it up with a wooden spoon and let it cook, stirring infrequently, for 8-10 minutes. What works best for me is allowing the beef to sit undisturbed for a few minutes at a time to develop a deep brown crust. This process, known as the Maillard reaction, is crucial for developing a rich, savoury flavour. Once well-browned, drain off any excess fat if necessary.
- Build the Sauce Base: Stir the tomato purée into the beef and cook for 1-2 minutes, allowing it to toast slightly and deepen in colour. This removes its raw taste and enhances its sweetness.
- Simmer the Sauce: Pour the beef stock into the pan, using your spoon to scrape up any browned bits from the bottom (this is where all the flavour is!). Bring to a simmer and let it bubble gently for 5 minutes, allowing the sauce to reduce and the flavours to meld.
- Add the Cream: Reduce the heat to low. Pour in the double cream and stir until combined. Let the sauce warm through gently for 2-3 minutes, but do not let it boil, as this can cause the cream to split. Season generously with salt and freshly ground black pepper.
- Combine and Finish: Add the drained penne to the pan with the sauce, along with the grated Parmesan cheese and half of the chopped parsley. Toss everything together until the pasta is well-coated in the glorious, creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta.
- Serve Immediately: Divide the creamy beef pasta among warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese.
Notes
I truly hope this Creamy Beef Pasta becomes a beloved recipe in your kitchen, just as it is in mine. It’s the kind of reliable, comforting dinner that never fails to make people happy. If you try it, please let me know how you got on in the comments below – I love hearing from you! – Sara
