Ingredients
Scale
- 1 lb ground beef
- ¾ cup heavy/whipping cream
- 14 oz canned diced tomatoes, undrained
- 8 oz uncooked pasta
- 1 tablespoon olive oil
- ½ sweet yellow onion, chopped
- 1 ½ teaspoons minced garlic
- 2 tablespoons tomato paste
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- Salt and black pepper, to taste
- Freshly grated parmesan cheese (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onion and sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
- Add ground beef and cook for 8 minutes, breaking it apart, until browned. Drain excess fat.
- Stir in diced tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Simmer for 4–5 minutes until sauce thickens slightly.
- Slowly pour in heavy cream, stirring continuously. Cook for another 3–5 minutes until sauce is creamy and slightly thickened.
- Toss cooked pasta into the skillet with the sauce until well coated. Season with salt and pepper to taste.
- Serve hot, garnished with freshly grated parmesan cheese if desired.
Notes
- Short pasta like penne, rotini, or shells work best for holding the creamy sauce.
- If sauce is too thick, add a splash of reserved pasta water to adjust consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or water to restore sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American