Easy Ground Beef Pasta

This easy and creamy ground beef pasta is the kind of dinner you’ll want to keep on repeat. It’s easy, comforting, full of flavour, and made with simple ingredients you probably already have in your kitchen. Instead of heavy cream, this version uses evaporated milk for a smooth, creamy sauce that’s affordable and perfect for everyday cooking.

Tender farfalle pasta is coated in a tomato-based sauce with seasoned ground beef, onions, garlic, and Italian herbs. It’s an easy weeknight meal that’s ready in just 30 minutes and reheats beautifully for lunch the next day.

Why You’ll Love This Recipe

• Ready in 30 minutes.
• Made with everyday pantry ingredients.
• Creamy without heavy cream or cheese.
• Budget-friendly and family-friendly.
• Perfect for meal prep.
• Easy to customise with vegetables or different pasta shapes.

Ingredients

• 500 g lean ground beef
• 300 g farfalle pasta
• 1 tablespoon vegetable oil or olive oil
• 150 g onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1 bouillon cube (or to taste)
• 1 teaspoon salt (or to taste)
• 120 ml water
• 200 ml evaporated milk

Ingredient Notes

Ground beef: Lean ground beef works best because it gives plenty of flavour without making the sauce greasy.

Evaporated milk: This gives the sauce its creamy texture without needing heavy cream or cheese.

Tomato paste: Tomato paste adds richness and gives the sauce a deep tomato flavour.

Farfalle pasta: Bow-tie pasta holds onto the creamy sauce really well, but penne, fusilli, rotini, or shells also work.

Kitchen Equipment

• Large pot for cooking pasta.
• Large skillet or deep frying pan.
• Wooden spoon.
• Measuring cups and spoons.

How to Make Creamy Ground Beef Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the farfalle according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.

Step 2: Brown the Ground Beef

Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon until browned. If there’s a lot of excess oil in the pan, carefully spoon some of it out.

Step 3: Cook the Onion and Garlic

Add the diced onion to the beef and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Sauce

Add the tomato paste and cook it for 1 minute, stirring constantly. Mix in the Italian seasoning, paprika, chilli flakes if using, and salt. Pour in the water and stir everything together until the tomato paste is fully dissolved. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.

Step 5: Make It Creamy

Reduce the heat to low. Slowly pour in the evaporated milk while stirring continuously. Let the sauce simmer gently for 2 to 3 minutes. Avoid boiling it rapidly so the milk stays smooth.

Step 6: Add the Pasta

Add the cooked pasta to the skillet and toss until every piece is coated in the creamy sauce. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your preferred consistency. Serve immediately while hot.

Tips for the Best Ground Beef Pasta

Cook the Tomato Paste First

Letting the tomato paste cook for about a minute removes its raw taste and makes the sauce richer.

Don’t Overcook the Evaporated Milk

Keep the heat low once you add the evaporated milk. A gentle simmer gives the smoothest sauce.

Save Some Pasta Water

A little pasta water helps loosen the sauce without making it watery.

Variations

Add Vegetables

Stir in spinach, mushrooms, sweet peppers, or peas before adding the evaporated milk.

Make It Spicier

Add extra chilli flakes or chopped fresh chilli peppers.

Use Another Pasta

Penne, fusilli, macaroni, or rigatoni all work well in this recipe.

What to Serve With Ground Beef Pasta

• Garlic bread.
• Coleslaw.
• Simple cucumber and tomato salad.
• Steamed vegetables.
• Roasted broccoli.

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 months.

Reheating

Reheat on the stovetop or in the microwave with a splash of evaporated milk or water to loosen the sauce.

Frequently Asked Questions

Can I use evaporated milk instead of heavy cream?

Yes. Evaporated milk makes the sauce creamy without making it too heavy.

Do I need cheese?

No. The sauce is still creamy and full of flavour without cheese. But I do recommend that you add some if you have for that cheesy goodness. This is just more macro friendly.

Can I use another pasta shape?

Yes. Penne, fusilli, rotini, macaroni, or shells all work well.

Can I make this ahead of time?

Yes. It reheats well, making it great for meal prep and next-day lunches.