Creamy Tuscan Ground Beef Pasta
Sometimes, despite my best efforts in the kitchen, a recipe just doesn’t seem to come together. I tested this Creamy Tuscan Ground Beef Pasta multiple times, working tirelessly on the texture until it was just right—creamy, rich, and oh-so-satisfying. There’s a knack to balancing the flavors and ensuring the pasta is perfectly cooked, and I finally nailed it. Trust me; your family will thank you!
Ingredients
- ground beef
- olive oil
- sun-dried tomatoes
- pasta
- heavy cream
- fresh baby spinach
Instructions
- In a large deep skillet, heat the olive oil over medium-high heat. This will set the stage for cooking the beef and building flavor.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook it until no longer pink, and drain any excess fat if needed.
- Lower the heat to medium, then stir in the finely chopped onion and minced garlic. Cook until the onions are translucent and the mixture is fragrant, stirring often.
- Mix in the chopped sun-dried tomatoes and dried Italian herbs, toasting slightly to release their flavors for a couple of minutes.
- Add the dried penne pasta, beef broth, and heavy cream to the skillet. Stir everything well, ensuring the pasta is submerged in liquid.
- Bring the mixture to a gentle boil, then lower the heat and cover the skillet. Let it simmer while stirring occasionally until the pasta is tender and most of the liquid is absorbed.
- Add the fresh baby spinach and freshly grated Parmesan cheese. Cook for a couple of minutes until the spinach wilts and the cheese melts into the sauce.
- Taste your dish and adjust the seasoning as necessary. If the sauce is too thick, feel free to add a splash more broth or cream.