One-Pot Beef Pasta with Garlic Butter delivers rich, creamy comfort in 20 minutes. This garlic butter pasta with ground beef needs just one pan for easy cleanup.
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.
Let me tell you about the Tuesday night that changed my weeknight dinner game forever. My daughter had soccer practice, I had exactly 23 minutes before carpool duty, and my fridge looked like a culinary crime scene. Then I spotted ground beef, a box of pasta, and some garlic cloves hiding in the back.
What happened next? Pure magic in a single pot. This One-Pot Beef Pasta with Garlic Butter became my secret weapon—the kind of recipe that makes you look like a kitchen genius when you’re really just surviving Monday through Friday. I’ve made this 47 times since that frantic evening (yes, I’m counting), and it gets better every single time.
Table of Contents
What Makes This One-Pot Beef Pasta Legendary
Well… this isn’t your average weeknight pasta situation. This recipe breaks all the rules in the best possible way.
You cook everything—beef, pasta, sauce—in one glorious pot. No draining. No extra dishes piling up in your sink. The pasta absorbs all those beefy, garlicky flavors while it cooks, creating a sauce so creamy and rich you’ll wonder why you ever boiled pasta separately.
The garlic butter finish? That’s where the magic intensifies. It transforms a simple ground beef pasta into something you’d happily serve to dinner guests (though honestly, my family usually devours it before anyone else arrives).
One-Pot Beef Pasta with Garlic Butter
Equipment
- large deep skillet or pot
- wooden spoon
- Chef’s knife
- box grater
Ingredients
Main Ingredients
- 1 tbsp Olive oil Extra virgin preferred
- 1 lb Ground beef 85% lean recommended
- 4 cloves Garlic cloves, minced Fresh only
- ½ tsp Salt Kosher or sea salt
- ½ tsp Black pepper Freshly ground
- ½ tsp Red pepper flakes Optional, adds heat
- 3 cups Beef broth Low-sodium works best
- 2 cups Milk Whole milk or heavy cream
- 12 oz Pasta Penne, rotini, or fettuccine
- 1 tsp Italian seasoning Dried blend
- ½ cup Parmesan cheese, grated Freshly grated
- 2 tbsp Butter Unsalted preferred
- For garnish Fresh parsley Flat-leaf variety
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and break into small crumbles. Cook 5-6 minutes until browned. Stir in minced garlic, salt, black pepper, and red pepper flakes. Cook 1 minute.
- Pour in beef broth and milk. Stir to combine. Add pasta and sprinkle Italian seasoning. Push pasta under liquid. Bring to a gentle simmer, cover, reduce heat to medium-low.
- Simmer 12-15 minutes, stirring every 3-4 minutes. Pasta should absorb liquid and become tender, sauce slightly thick.
- Reduce heat to low. Stir in parmesan cheese and butter until melted. Adjust seasoning, add milk if needed. Kill heat and let rest 2 minutes before serving.
Notes
Ingredient Breakdown: What You Really Need
Quality ingredients make the difference between “meh” and “making this again tomorrow.” For the best results, grab fresh garlic cloves instead of the jarred stuff—the flavor intensity is incomparable. Choose ground beef with 85% lean content for optimal richness without excess grease.
Your pasta shape matters more than you’d think. Short, sturdy shapes like penne or rotini grab onto that luscious sauce better than spaghetti ever could.
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| Olive oil | 1 tbsp | 15 ml | Extra virgin preferred |
| Ground beef | 1 lb | 450g | 85% lean recommended |
| Garlic cloves, minced | 4 | 4 | Fresh only—no shortcuts |
| Salt | 1/2 tsp | 2.5g | Kosher or sea salt |
| Black pepper | 1/2 tsp | 1.25g | Freshly ground |
| Red pepper flakes | 1/2 tsp | 1g | Optional, adds heat |
| Beef broth | 3 cups | 710 ml | Low-sodium works best |
| Milk | 2 cups | 475 ml | Whole milk or heavy cream |
| Pasta | 12 oz | 340g | Penne, rotini, or fettuccine |
| Italian seasoning | 1 tsp | 2g | Dried blend |
| Parmesan cheese, grated | 1/2 cup | 50g | Freshly grated melts better |
| Butter | 2 tbsp | 28g | Unsalted preferred |
| Fresh parsley | For garnish | — | Flat-leaf variety |
Shopping Smart at Your Local Store
Hit the meat counter first and ask the butcher for freshly ground beef—it’s often better quality than the pre-packaged stuff. Target or Whole Foods usually stock excellent parmesan in the specialty cheese section (skip the green can this time).
Grab your pasta from the Italian aisle. Barilla and De Cecco consistently deliver reliable texture and cooking times. Your beef broth lives near the canned soups—Pacific Foods and Swanson make solid low-sodium versions.
Bold Add-Ins & Creative Swaps
Essentials: Ground beef forms your protein base. Garlic and butter create that signature flavor. Parmesan adds salty, nutty depth.
Bold Add-ins: Swap ground beef for Italian sausage for a spicier kick. Add sun-dried tomatoes for tangy sweetness. Toss in fresh spinach during the last two minutes for color and nutrients. Try mushrooms with the beef for earthy richness.
International Adaptations: Use coconut milk instead of dairy for a Thai-inspired twist. Substitute ground lamb and add mint for Mediterranean vibes. Heavy cream transforms this butter pasta into an ultra-indulgent treat.
Equipment You’ll Actually Use
You need one large, deep skillet or pot—something with a lid that holds at least 5 quarts. Cast iron works beautifully if you’ve got it. A Dutch oven is equally perfect.
Keep a wooden spoon handy for breaking up the beef. Your regular chef’s knife handles the garlic mincing. A box grater makes quick work of fresh parmesan (seriously worth the extra 30 seconds).
No fancy pot? A regular large saucepan works if you stir more frequently. Just make sure your pasta has enough room to swim around a bit.
Step-by-Step: Your Path to Pasta Perfection
Step 1: Brown That Beef and Wake Up the Garlic
Heat your olive oil in your large pot over medium heat until it shimmers slightly. Add the ground beef and break it into small crumbles with your wooden spoon. You want those crispy brown bits—they’re pure flavor gold (as Julia Child always reminded us about proper browning).
Cook for 5-6 minutes, stirring occasionally. The beef should lose all pink color and develop some caramelized edges. Stir in your minced garlic, salt, black pepper, and red pepper flakes if you’re feeling spicy.
Let that garlic cook for just one minute. You’ll smell it—that’s your cue. Any longer and it turns bitter (learned that lesson the hard way during my first attempt).
Step 2: Add Your Liquid Foundation
Pour in the beef broth and milk, stirring well to combine. The liquid should come alive with all those browned bits stuck to the bottom of your pot—that’s called deglazing, and it’s where flavor lives.
Add your pasta and sprinkle the Italian seasoning over everything. Use your spoon to push the pasta under the liquid as much as possible. Don’t stress if a few pieces peek out—they’ll soften as things heat up.
Bring everything to a gentle simmer. Once you see consistent bubbles, cover the pot and reduce heat to medium-low.
Step 3: The Patient Cook’s Reward
Let this beauty simmer for 12-15 minutes. Stir every 3-4 minutes to prevent sticking. The pasta absorbs the cooking liquid while releasing its starches, creating a naturally creamy sauce without any flour or cornstarch trickery.
You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed. The mixture should look slightly saucy, not soupy. If it looks too thick, splash in a little more broth or milk.
Man, oh man—the aroma at this stage is absolutely intoxicating.
Step 4: The Garlic Butter Finale
Reduce your heat to low. Stir in the parmesan cheese and butter, letting them melt into silky, luxurious submission. This final step transforms your ground beef pasta from great to absolutely extraordinary.
Taste and adjust your seasoning. Sometimes I add an extra pinch of salt or a crack of fresh pepper. If the sauce seems thick, add milk one tablespoon at a time until you reach your desired consistency.
Kill the heat and let everything rest for 2 minutes. This allows the sauce to thicken just slightly and cling to every pasta piece perfectly.
Expert Tips for Next-Level Results
Timing is everything. Start checking your pasta at the 12-minute mark. Different brands and shapes cook at slightly different rates. You want al dente—tender with a slight bite.
Don’t skip the resting time. Those final 2 minutes off the heat make the difference between runny sauce and perfectly creamy coating. Thomas Keller emphasizes this resting period for pasta dishes in his French Laundry techniques.
Save some broth. Keep an extra 1/2 cup of beef broth nearby. Pasta continues absorbing liquid as it sits, so you might need to loosen the sauce before serving leftovers.
Creative Variations Worth Trying
Mushroom Lover’s Dream: Add 8 oz sliced cremini mushrooms when browning the beef. They contribute earthy depth that pairs beautifully with garlic butter.
Taco Tuesday Twist: Swap Italian seasoning for taco seasoning and top with shredded cheddar, sour cream, and fresh cilantro. It’s like our cheesy ground beef enchiladas met pasta night.
Veggie-Packed Version: Stir in 2 cups fresh spinach and 1 cup halved cherry tomatoes during the last 3 minutes of cooking. Color, nutrients, and zero extra effort.
Holiday Comfort: During Thanksgiving week, I add fresh sage and substitute half the beef broth with turkey stock. Suddenly you’ve got festive comfort food that feels special without the fuss.
Lighter Take: Use ground turkey, low-fat milk, and reduce the butter to 1 tablespoon. You’ll still get creamy satisfaction with fewer calories—similar to the approach in our homemade hamburger helper lightened-up version.
Storage, Make-Ahead, and Freezing Wisdom
Store leftovers in an airtight container in your refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk or broth to revive the creaminess.
This dish freezes surprisingly well. Let it cool completely, then portion into freezer-safe containers. It keeps for up to 3 months. Thaw overnight in the fridge and reheat slowly, adding liquid as needed.
Make-ahead strategy: Brown your beef and garlic the night before. Store in the fridge, then continue from step 2 when you’re ready to eat. Saves you 10 minutes during the dinner rush.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator | 4 days | Airtight container, add liquid when reheating |
| Freezer | 3 months | Freeze in portions, thaw in fridge overnight |
| Room temperature | 2 hours max | Keep covered, reheat before this time expires |
Perfect Pairings and Serving Ideas
Serve this garlic butter pasta alongside a crisp Caesar salad for textural contrast. Garlic bread feels redundant (you’ve already got plenty of garlic), so try a simple arugula salad with lemon vinaigrette instead.
A glass of medium-bodied red wine like Merlot or Chianti complements the beef beautifully. For non-alcoholic options, try sparkling water with a lemon wedge—it cuts through the richness perfectly.
This pairs naturally with our beef and noodles for a beef-forward dinner menu, or serve before our ultimate Salisbury steak recipe for a truly indulgent meal progression.
Your Burning Questions Answered
Can I use a different type of pasta for this one-pot beef pasta?
Absolutely! Short, sturdy shapes work best because they cook evenly and grab onto the sauce. Penne, rigatoni, farfalle, and shells all deliver excellent results. Avoid angel hair or thin spaghetti—they turn mushy too quickly in this cooking method.
What makes garlic butter pasta creamier without adding more dairy?
The pasta’s starches naturally thicken the sauce as it cooks, creating that luscious texture. Stirring releases more starch into the liquid. You can also add an extra tablespoon of butter or use pasta water (though this recipe creates its own) to enhance creaminess without additional milk or cream.
How do I prevent my ground beef pasta from getting too dry?
Keep the heat at a gentle simmer, not a rolling boil. Stir every few minutes to ensure even moisture distribution. If the liquid absorbs too quickly, add broth or milk in 1/4-cup increments. The pasta should always have visible sauce clinging to it—never look dry or separated.
Can I make this butter pasta ahead for meal prep?
Yes, but slightly undercook the pasta by 2 minutes. It continues cooking during reheating. Store in individual portions with a bit of extra sauce. When reheating, add a splash of milk or broth and warm gently on the stovetop or microwave at 50% power, stirring frequently
Let’s Wrap This Up with a Fork
You know what? This One-Pot Beef Pasta with Garlic Butter proves that weeknight dinners don’t require culinary degrees or three hours of prep time. Just honest ingredients, one reliable pot, and 20 minutes between you and pure comfort.
The next time Tuesday chaos strikes (and it will), you’ve got this recipe ready to save the day. Pair it with a simple side salad and call it a victory—because it absolutely is.
Try serving this alongside our cracked out chicken tater tot casserole for the ultimate comfort food spread, or start your meal with homemade sauerkraut for a tangy contrast.
Make this recipe your own and drop a comment below telling me your favorite variation. Did you add mushrooms? Go spicy with extra red pepper? I want to hear everything!
Now grab that pot and get cooking. Your family’s about to ask for this on repeat.
