Creamy One Pot Beef Pasta 

Ingredients

• 1 1/2 tbsp olive oil
  
• 1 lb lean ground beef (90/10 or 93/7) (Note 1)
  
• 1-2 tbsp Slice Shop seasoning
  
• 2 tbsp tomato paste
• 14 oz crushed tomatoes (or tomato passata)
• 4 cups beef stock (Note 2)
• 12 oz rigatoni, penne, elbow macaroni or any other short pasta (Note 3)
• 3/4 cups heavy cream
• Salt to taste

For serving:

• Parmesan cheese, finely grated
• Parsley, finely chopped, optional

Instructions

1. In a large heavy-bottomed pot over medium heat, add olive oil and your lean ground beef. 
2. After ~3-4min add in Slice Shop (link) and tomato paste, cook for 1min to cook out the raw tomato flavor.
3. At this point, add in crushed tomato and beef stock. Stir, then add in your pasta. 
4. Bring liquid to a simmer and cook 15-20min or until pasta is al dente. Note: stir regularly as to ensure pasta doesn’t stick. 
5. Drop heat to medium-low and stir in heavy cream. Simmer for an additional 1-2min until creamy. Salt to taste at this point. 
6. Remove from heat, scoop into bowls, top with parmesean and parsley.
7. Serve!

Notes:

1. Using a fattier ground beef may result in a slightly broken final sauce as liquid is added, which is why we’re opting for a leaner proportion. If using 80/20, would recommend using a paper towel when browning the meat and a pair of tongs to soak up some of the fat and liquid. 
2. If using low sodium stock, you may want to add additional salt when incorporating. 
3. Cook time for your pasta will depend on the shape/brand used. For this mezze rigatoni, it took about 20min to achieve al dente.