Creamy Pasta with Minced Beef and Pork
A comforting, creamy pasta dish featuring a rich minced beef and pork sauce, inspired by the classic combination but with a distinct flavor twist from sun-dried tomatoes and a touch of balsamic vinegar. The sauce is built in one pan, then tossed with pasta for a satisfying meal.
A comforting, creamy pasta dish featuring a rich minced beef and pork sauce, inspired by the classic combination but with a distinct flavor twist from sun-dried tomatoes and a touch of balsamic vinegar. The sauce is built in one pan, then tossed with pasta for a satisfying meal.
Ingredients
15 ingredients- Fat
- 48g
- Carbs
- 50g
- Protein
- 35g
Whole recipe (4 servings): 3120 kcal
- 8 oz (225 g) dried penne or rigatoni
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) ground beef (80/20)
- 8 oz (225 g) ground pork
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 2 tablespoons balsamic vinegar
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Method
7 steps- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Increase heat to medium-high. Add the ground beef and ground pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if desired.
- Season the meat mixture with salt, pepper, oregano, and red pepper flakes (if using). Stir in the chopped sun-dried tomatoes and balsamic vinegar. Cook for 1 minute, scraping up any browned bits.
- Reduce heat to medium-low. Pour in the heavy cream and stir to combine. Simmer gently for 2-3 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until melted.
- Add the cooked pasta to the skillet and toss to coat evenly. If the sauce seems thick, add a splash of reserved pasta water to loosen it. Cook for 1 minute to heat through.
- Taste and adjust seasoning if needed. Garnish with fresh parsley, if desired, and serve hot.
Recipe notes
Helpful tips
- For a lighter version, substitute half-and-half for the heavy cream.
- Sun-dried tomatoes packed in oil have more flavor; if using dry-packed, rehydrate in warm water for 10 minutes before chopping.
- Add a handful of spinach or peas during the last minute of cooking for extra vegetables.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed.
Additional tips
- Ensure ground meat is cooked to an internal temperature of 160°F (71°C). Use pasteurized heavy cream if concerned about raw dairy. Adjust red pepper flakes to taste.
Recipe inspiration
Inspired by Dozus Cook
Estimated nutrition
Per serving: 780 calories
Fat: 48 g · Carbs: 50 g · Protein: 35 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.