Simple One Pot Ground Beef Pasta Recipe: Perfect for Weeknights

In a large pan over medium-high heat, melt the butter.

Add the ground beef and cook for about 4 minutes, breaking it up with a spoon, until browned. Stir occasionally.

While the beef is cooking, finely chop the onion.

Add the chopped onion to the pan with the browned beef. Stir well and let it cook for a minute.

Add the sliced garlic cloves and another teaspoon of butter. Let the garlic fry for about 30 seconds until fragrant.

Season the mixture with salt, black pepper, Italian herbs, and optional red pepper flakes. Stir to combine.

Pour in the chicken stock, bring to a boil, then add the penne pasta. Stir to combine.

Simmer for about 10 minutes, stirring occasionally, until the pasta is al dente.

Pour in the heavy cream and simmer for another minute until the sauce is rich and silky.

Turn off the heat and sprinkle over grated mozzarella cheese. Cover the pan for 1 minute to let the cheese melt.

Garnish with optional chopped parsley or chives and serve.

Finely chop the onion.

Heat olive oil in a pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes until translucent.

Add minced garlic and cook for another minute until fragrant.

Add the extra lean ground beef and cook for 8 minutes, breaking it apart with a spoon. Spoon out any excess fat if needed.

Meanwhile, boil a pot of water. Add salt and olive oil. Add the pasta and cook al dente according to package directions.

To the cooked beef, add tomato paste, Dijon mustard, Italian seasoning, and tomato sauce. Stir everything together.

Simmer the sauce for 4-5 minutes.

Stir in the heavy cream and cook for another 3 minutes to warm through and allow the sauce to reduce slightly.

Add the cooked and drained pasta to the sauce, along with optional chopped fresh basil. Stir to combine.

Serve hot, garnished with grated Parmigiano-Reggiano if desired.