Marry Me Ground Beef Pasta (Printable 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 (optional)

→ 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 (optional)
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp olive oil

# How to Prepare:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - While pasta cooks, 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 (if using) 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 advice:

01 -
  • The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
  • Everything cooks in one pan so cleanup is almost nonexistent
  • Perfectly balanced between rich and comforting without being too heavy
02 -
  • That reserved pasta water is liquid gold—it contains starch that helps bind the sauce to the pasta perfectly
  • Sun-dried tomatoes packed in oil are infinitely better than the dry ones, which can be tough and lacking in flavor
  • The sauce thickens quickly off heat, so remove it from the stove when it looks slightly thinner than your desired consistency
03 -
  • Grate your own parmesan right before adding it to the sauce—those freshly shaved curls melt into the cream much better than pre-grated cheese ever could
  • Don't skip the step of reducing the broth before adding cream—it concentrates all those beef and tomato flavors

Go Back