Marry Me Ground Beef Pasta (Printable Version)

Creamy pasta with seasoned beef, sun-dried tomatoes, and parmesan in a rich sauce

# What You 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

# Directions:

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 Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add this sweet tangy brightness that cuts through the cream
  • Ground beef makes it feel like a real meal, not just a side dish pasta
02 -
  • Reserving pasta water is non-negotiable—that starchy liquid is what binds everything into a cohesive sauce
  • The sauce thickens quickly off heat, so pull it a little thinner than you think you want
  • Sun-dried tomatoes vary in saltiness, so taste before adding extra salt to the final dish
03 -
  • Grate your parmesan fresh from the wedge—pre-grated cheese has anti-caking agents that prevent proper melting
  • Don't rush the broth reduction step; those concentrated minutes are where depth happens

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