One Pot Beef and Bowtie Pasta
One Pot Beef and Bowtie Pasta is that super simple, weeknight pasta that everybody loves! It starts with a pound of ground beef, a good amount of veggies blended right in like kale, onions and garlic, and finished with a creamy tomato sauce, bursting with fresh basil and Parmesan cheese!
Servings: 6
Calories: 676kcal
Ingredients
- 1 pound ground beef
- 1 small onion about ½ cup chopped
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 3 to 5 leaves kale stems removed, about 1 cup chopped
- 4 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1 large can crushed tomato (28 ounces)
- 1 large can water rinse tomato from can into sauce
- 1 pound dry bowtie pasta
- 1 cup heavy cream
- ½ cup fresh basil chopped
- ½ cup Parmesan cheese shredded or grated
Instructions
- In a very large skillet or Dutch oven pot over medium high heat, add the ground beef and chopped onion and cook until browned. Break the beef up with a wooden spoon as you go, seasoning with salt and pepper, about 12 to 15 minutes.
- Stir the beef occasionally but not too often so it can get caramelized and crispy, along with the onions. Wash the kale well and pull the leaves from the stems. Pile it into a tight bundle and thinly slice, then chop.
- Add the kale, dried seasoning, and garlic to the cooked beef. Stir for a minute until fragrant, lowering the heat to medium low.
- Add the crushed tomato and the water, rinsing the can into the sauce, and the dried pasta. Stir well so that the pasta is fully submerged in the liquid, COVER, and simmer at a gentle bubble until the pasta is al dente, about 20 minutes. Stir occasionally, adjusting the temperature as needed. TASTE a noodle to decide when it's done!
- Add the cream, some Parmesan cheese, and lots of chopped fresh basil. Let it simmer and stir another minute and it's ready to serve, topped more basil leaves and with plenty of Parmesan cheese!
Notes
- Adding Veggies - The kale can be omitted or substituted with fresh spinach. You could also add sliced zucchini, mushrooms or red bell pepper when the beef is about halfway cooked through for different variation.
- Protein - Ground beef could be substituted with Italian sausage, bulk or links. The sauce could also be made vegetarian or topped with sautéed shrimp.
- Fresh and Dried Herbs - If you don't have dried Italian seasoning, use any combination of dried thyme, oregano or basil. Adding fresh herbs at the end is really delicious! The basil could be subbed with fresh oregano, thyme or rosemary for different flavors.
Nutrition
Calories: 676kcal | Carbohydrates: 66g | Protein: 29g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 682mg | Potassium: 691mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1464IU | Vitamin C: 14mg | Calcium: 213mg | Iron: 4mg