One-Pot Beef Pasta

It starts with the smell – that cozy, savory-person smell that sort of floats through a quiet kitchen just around dusk. A little onion on its way to golden, ground beef browning in the pan, and the faint sweetness of tomato starting to join in – not shouting, just hinting. There’s something deeply calming about recipes like this one-pot beef pasta with rosé sauce. Maybe because it asks no fuss… everything cooks together, nothing fine or fussy to do. And by the end, you’ve got this bowlful of something that tastes like home (even if you were tired or distracted or forgot to chop the garlic quite finely enough).

Why You’ll Crave It

• It’s one-pot, which means fewer dishes and more evening left to enjoy
• The rosé sauce is creamy but gently tangy too – a lovely balance
• Every bite has a little beef, a little sauce, all tucked into pasta – deeply comforting, not too heavy
• It comes together fast enough for a weeknight but tastes like you tried (a lot)
• You can add things or not – spinach, chili flakes, maybe a handful of peas if you feel like it

The first time I made this, my sister came over and we ended up scraping the pot with a spoon like kids – not very grown-up, but it was that good…

What You’ll Need

• Pasta (250 grams): Something short and twisty like fusilli works nicely – it holds the sauce in its spirals
• Ground beef (300 grams): Not too lean, you want a bit of richness – roughly 80/20 is perfect
• 1 medium onion: Finely chopped, or roughly if you prefer the texture – it cooks down
• 2 cloves garlic: Minced and let sit for a minute or two (I swear it tastes better that way)
• 2 tablespoons olive oil: Just enough to start things off in the pan
• Heavy cream (200 ml): Cold and thick and just waiting to be stirred in
• Tomato sauce (400 ml): Use a plain, smooth kind – no need for fancy stuff
• Water (500 ml): Helps cook the pasta evenly without adding another pot
• Salt and pepper: Taste as you go, always
• Fresh basil (optional): Torn or whole – it’s pretty and adds that little lift at the end

Easy How-To

Get everything ready first

Honestly, it helps. Chop your onion, mince the garlic, measure the cream, maybe keep the water nearby. Just having things prepped makes the cooking sort of peaceful instead of rushed.

Brown the beef

Heat the olive oil in a big pot – bigger than you think you need. Add the beef and let it cook until nicely browned. Break it apart with a wooden spoon gently, like you’re coaxing it, not attacking it. Once it’s no longer pink, you can drain a little fat if there’s too much (I usually leave a bit – flavor, you know?).

Add the aromatics

Now toss in the onion and garlic. Stir and let everything mingle for a few minutes, just until the onion turns soft and smells mellow, maybe five minutes or less. Don’t rush this part – it really builds the flavor.

Mix in sauces and pasta

Pour in the tomato sauce, cream, water, and then add the pasta. Give it all a good stir so everything’s coated. It might feel a bit watery at first – don’t worry, it thickens as it simmers.

Let it all simmer

Cover the pot, turn the heat to low, and just let it simmer gently. Check now and then, give it a stir so things don’t stick. The pasta cooks right in the sauce, soaking up all that flavor. It’s kind of magical.

Final taste and finishing touches

Once the pasta’s tender, take a tiny bite (carefully, it’ll be hot). Adjust the salt and pepper if it needs. If it’s too thick, just a splash of water. If it’s too thin, a few more minutes uncovered will do the trick. Stir in some basil if you’ve got it.

Serve and enjoy

This part’s simple. Ladle into bowls. Maybe a bit of grated cheese on top. Maybe a glass of chilled rosé beside it? Sit down, take a breath, sigh a little. Then dig in.

Good to Know

• If you forget to drain extra fat after browning the beef, it’s honestly not the end of the world – just skim it off later if you feel like it
• Don’t overcook the pasta – it’s easy to lose track, but keep it gently firm (your sauce will thicken best that way too)
• Sometimes I sneak in a splash of white wine before the cream… feels fancy with basically no effort

Serving Ideas

• Serve with a simple green salad tossed in lemon and olive oil, or just some crusty bread to scoop up the extra sauce

Top Tricks

• Let the pasta sit five minutes off the heat before serving – it thickens beautifully and the flavors settle in

Frequently Asked Questions

Can I use a different type of pasta?

Of course. Any short pasta like rigatoni, penne, or rotini will work well – just check the cook timing on the package and adjust slightly.

Can I substitute the cream?

Yes – whole milk will work in a pinch, or you can try half-and-half. It won’t be as creamy, but still delicious. Coconut cream even works for a non-dairy twist.

How do I reheat leftovers?

Reheat gently with a splash of water or cream so it loosens up. I prefer using a stovetop pan over microwave – the texture stays nicer.

What if I don’t have tomato sauce?

You can use canned crushed tomatoes or blended diced tomatoes – maybe add a pinch of sugar or a dash of vinegar to balance if it tastes too sharp.

Can I make this ahead?

Yes! It actually tastes better the next day. Just keep it chilled and reheat gently when ready.