Marry Me Ground Beef Pasta (Print Version)
Creamy pasta with seasoned ground beef, sun-dried tomatoes, and parmesan in a rich sauce.
# What You'll Need:
→ Meat
01 - 1 lb ground beef, 85% lean recommended
→ 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
→ 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
12 - Salt and freshly ground black pepper
13 - 2 tbsp olive oil
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
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.
05 - Pour in the beef or chicken broth and bring to a simmer. Let reduce by half, about 3 minutes.
06 - Reduce heat to medium-low. Add heavy cream, parmesan cheese, Italian herbs, and red pepper flakes. Stir until cheese is melted and sauce is creamy, about 2–3 minutes.
07 - Add cooked pasta and baby spinach to the skillet. Toss to coat, adding reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Serve hot, garnished with extra parmesan and fresh basil if desired.
# Expert Suggestions:
01 -
- The sauce clings to every crevice of the pasta like it was made specifically for rigatoni's ridges
- Something magical happens when the beef broth reduces with cream—restaurant quality without the effort
02 -
- The pasta continues cooking in the sauce, so pull it from the boiling water about a minute before you think it's done
- Sauce consistency changes as it stands, so have extra pasta water ready before you serve
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your parmesan from a wedge—avoid the stuff in the shaker canister entirely