Luxurious Beef Pasta in a Creamy Garlic Sauce Recipe

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This indulgent Luxurious Beef Pasta in a Creamy Garlic Sauce transforms tender chunks of beef and al dente shell pasta into a restaurant-quality meal through a velvety, aromatic sauce infused with garlic, herbs, and a touch of tomato richness. Each forkful delivers perfectly seasoned beef alongside pasta shells that capture the luscious sauce in their curves, creating the perfect bite every time. Equally suitable for special occasions or elevated weeknight dinners, this hearty one-pot wonder balances sophisticated flavors with comforting familiarity, guaranteed to impress even the most discerning palates while satisfying comfort food cravings.

Why You’ll Love This Recipe

• Restaurant quality: Tastes like a dish from an upscale Italian eatery
• One-pot convenience: Minimal cleanup with maximum flavor
• Versatile serving options: Elegant enough for guests, comforting enough for family
• Make-ahead friendly: Flavors actually improve when made in advance
• Balanced meal: Protein, carbs, and vegetables in a single dish
• Freezer-friendly: Perfect for batch cooking and future meals

Ingredients

For the Beef

• Beef chuck or sirloin – Provides rich flavor and becomes fork-tender when properly braised
• Salt and pepper – Essential seasonings that enhance the beef’s natural flavor
• Olive oil – Used for searing, adding richness and preventing sticking
• Italian seasoning – A convenient blend that adds classic Mediterranean flavor notes
• Paprika – Contributes subtle warmth and beautiful color to the dish
• Garlic powder – Adds aromatic depth that permeates the meat

For the Sauce

• Butter – Creates a rich foundation and helps develop flavor
• Onion – Provides sweetness and aromatic base notes
• Garlic – The star aromatic ingredient that defines the sauce
• Tomato paste – Adds concentrated richness and umami depth
• All-purpose flour – Thickens the sauce to silky perfection
• Beef broth – Forms the savory liquid base of the sauce
• Heavy cream – Provides luxurious richness and creamy texture
• Worcestershire sauce – Contributes complex umami and tanginess
• Dijon mustard – Adds subtle tang and helps emulsify the sauce
• Italian herbs – Infuses the sauce with aromatic Mediterranean flavors
• Red pepper flakes – Provides gentle heat that balances the richness

For the Pasta and Finishing

• Shell pasta – The perfect shape for catching the creamy sauce
• Parmesan cheese – Adds salty, nutty complexity to the finished dish
• Fresh parsley – Brightens the dish with color and fresh flavor
• Fresh chives – Provides mild onion flavor and elegant garnish

Step-by-Step Instructions

Preparing the Beef

Begin with 2 pounds of beef chuck or sirloin, trimmed of excess fat and cut into ¾-inch cubes. The uniform size ensures even cooking and tender results. Pat the meat completely dry with paper towels, which is essential for achieving a proper sear.

In a small bowl, create a seasoning blend by combining 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon paprika, and ½ teaspoon garlic powder. This balanced spice mixture enhances the beef without overpowering it.

Sprinkle the seasoning mix evenly over the beef cubes, tossing gently to ensure each piece is well-coated. Allow the seasoned meat to rest at room temperature for 15-20 minutes, which takes the chill off and helps it cook more evenly.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until it shimmers but doesn’t smoke. Working in batches to avoid overcrowding (which would cause steaming rather than searing), add the beef cubes in a single layer with space between each piece.

Sear the beef for 2-3 minutes per side without disturbing it, allowing a rich brown crust to develop. This browning creates the Maillard reaction, which is crucial for developing deep flavor. Once browned on all sides, transfer the beef to a clean plate and continue until all pieces are seared.

Don’t rush this step—proper browning is fundamental to the dish’s rich flavor profile. The bottom of the pan will develop browned bits (fond) that will be incorporated into the sauce later, adding incredible depth of flavor.

Creating the Sauce Base

In the same pot, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add 1 large finely diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally. The onions should become soft and slightly golden but not browned.

Add 6 cloves of minced fresh garlic to the pot and cook for just 30-60 seconds until fragrant. Be careful not to brown the garlic as it can become bitter. The garlic should perfume the kitchen with its aromatic qualities.

Stir in 3 tablespoons of tomato paste and cook for 1-2 minutes, stirring constantly. This brief caramelization of the tomato paste removes any raw flavor and intensifies its sweet-savory qualities. The paste should darken slightly in color and coat the onions and garlic.

Sprinkle 3 tablespoons of all-purpose flour over the mixture and cook for another minute, stirring constantly to prevent burning. The flour will coat the vegetables and absorb the fat, creating a roux that will thicken your sauce.

Developing the Sauce

Gradually pour in 2 cups of beef broth while whisking continuously to prevent lumps from forming. This gradual addition is crucial for achieving a smooth sauce. Scrape the bottom of the pot with a wooden spoon to release any browned bits from searing the beef—these contain concentrated flavor.

Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still be quite liquid at this stage as it will continue to reduce.

Pour in 1 cup of heavy cream, stirring to incorporate completely. The cream brings richness and body to the sauce, transforming it into a luxurious base for your pasta. Reduce the heat to medium-low to prevent the cream from breaking or curdling.

Add 1 tablespoon of Worcestershire sauce and 2 teaspoons of Dijon mustard, stirring to incorporate. These ingredients add complexity and depth that elevates the sauce beyond a simple cream base. The mustard also helps emulsify the sauce, creating a silky texture.

Return the seared beef to the pot, including any juices that have accumulated on the plate. These juices contain valuable flavor that enhances the sauce. Stir gently to coat the beef with the sauce.

Add 1 teaspoon of dried Italian herbs (or 1 tablespoon fresh, chopped) and ¼ teaspoon of red pepper flakes (adjust according to your heat preference). The herbs infuse the sauce with aromatic notes while the pepper flakes add a gentle heat that balances the richness.

Reduce heat to low, cover the pot, and simmer for 45-60 minutes, or until the beef is fork-tender. The exact time will depend on the cut of beef and the size of your pieces. Check occasionally and stir gently to prevent sticking, adding a splash of broth if the sauce becomes too thick.

This slow simmering allows the beef to become meltingly tender while the flavors meld together beautifully. It’s a critical step that transforms the individual components into a cohesive, complex dish.

Preparing the Pasta and Finishing the Dish

While the beef simmers, bring a large pot of generously salted water to a boil. Add 12 ounces (about 4 cups) of medium shell pasta and cook according to package directions until al dente, typically 8-10 minutes. The shells should be tender but still firm to the bite, as they will continue to absorb some sauce when combined with the beef.

Reserve 1 cup of the starchy pasta cooking water before draining the pasta. This water is valuable for adjusting the consistency of your final sauce if needed. Drain the pasta but do not rinse, as the starch on the surface helps the sauce adhere.

Once the beef is tender, uncover the pot and assess the sauce consistency. If it’s too thick, add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. If it’s too thin, increase the heat slightly and simmer uncovered for a few minutes to reduce.

Add the drained pasta directly to the pot with the beef and sauce. Gently fold to combine, ensuring all the pasta is coated with the sauce. Allow it to simmer together for 1-2 minutes, which helps the pasta absorb some of the sauce flavors.

Stir in ½ cup of freshly grated Parmesan cheese, reserving some for garnish. The cheese melts into the sauce, adding richness and a salty, umami quality that brings all the flavors together.

Taste and adjust the seasoning with additional salt and pepper as needed. Remember that the Parmesan adds saltiness, so taste before adding more salt.

Remove from heat and let stand for 5 minutes. This brief resting period allows the sauce to be further absorbed by the pasta and the flavors to settle.

Just before serving, stir in 3 tablespoons of freshly chopped parsley, reserving some for garnish. The parsley adds bright, fresh notes that contrast beautifully with the rich sauce and tender beef.

Transfer to a serving dish or individual plates. Garnish with the reserved Parmesan cheese, additional chopped parsley, and 2 tablespoons of snipped fresh chives. The vibrant herbs create visual appeal and add a final layer of fresh flavor.

Serve immediately while hot, offering additional grated Parmesan at the table for those who desire extra cheese.

Pro Tips

• Choose a well-marbled cut of beef for the most flavor and tenderness
• Don’t rush the searing process—proper browning is essential for depth of flavor
• For extra richness, deglaze the pan with 1/4 cup of red wine after searing the beef
• Reserve extra pasta water—it’s the secret to adjusting sauce consistency perfectly
• Grate cheese fresh from a block for superior melting and flavor
• For a lighter version, substitute half-and-half for heavy cream
• Allow beef to come to room temperature before searing for more even cooking

Variations and Creative Ideas

This versatile recipe can be adapted in numerous delicious ways:

Mushroom and Beef Stroganoff Inspiration

Transform this dish into a stroganoff-inspired masterpiece by adding 8 ounces of sliced mushrooms (cremini or button) to the pot after sautéing the onions. Cook until golden and their moisture has evaporated, about 5-7 minutes. Add 2 tablespoons of brandy or cognac with the beef broth for depth, and finish the dish with 2 tablespoons of sour cream stirred in just before serving for traditional stroganoff tanginess.

This variation creates a wonderful fusion of classic beef pasta with the beloved flavors of beef stroganoff. The mushrooms add earthy depth while the sour cream brings a subtle tanginess that brightens the rich sauce. Consider serving with a side of pickled beets or cucumber salad for an authentic Eastern European touch.

Mediterranean Twist

Create a Mediterranean-inspired version by incorporating 1 cup of diced roasted red peppers, ½ cup of pitted Kalamata olives, and 2 tablespoons of capers to the sauce during the last 15 minutes of simmering. Use oregano as your primary herb and finish with crumbled feta cheese instead of Parmesan. Add the zest of one lemon just before serving for brightness.

This sunny Mediterranean variation introduces briny, tangy elements that contrast beautifully with the rich beef and creamy sauce. The combination of olives, capers, and lemon creates a complex flavor profile reminiscent of Greek or Southern Italian cuisine. A side of simple roasted vegetables makes this a complete Mediterranean feast.

Spicy Cajun-Style

Give this dish a Southern kick by substituting Cajun seasoning for the Italian herbs when seasoning both the beef and the sauce. Add ½ cup each of diced bell pepper and celery with the onions to create a holy trinity base. Incorporate 4 ounces of andouille sausage, sliced and browned with the beef, and finish with sliced green onions instead of chives.

This bold variation transforms the dish with the vibrant flavors of Louisiana cooking. The trinity of vegetables creates an authentic Cajun base, while the andouille sausage adds smoky depth and additional texture. The heat level can be adjusted by varying the amount of Cajun seasoning or adding hot sauce at the table.

Red Wine and Rosemary Elegance

Elevate this dish to dinner party status by deglazing the pan with ½ cup of full-bodied red wine after searing the beef. Substitute rosemary for the Italian herbs (2 sprigs fresh or 1 teaspoon dried), and add 1 bay leaf during simmering. Stir in 1 tablespoon of balsamic glaze just before serving for sophisticated sweetness and acidity.

This elegant variation creates a more formal, dinner-party worthy dish with deeper, more complex flavors. The red wine adds fruity depth while the rosemary infuses the sauce with aromatic resinous notes. Consider serving smaller portions as a first course for a multi-course Italian-inspired meal, perhaps followed by a simple green salad.

Serving Suggestions

This versatile dish pairs beautifully with a variety of sides:

With Bread: Serve alongside garlic bread, focaccia, or a crusty baguette to soak up every last bit of the delicious sauce. The contrast between the creamy pasta and the crunchy bread creates a delightful textural experience.

With Vegetables: Balance the richness with a simple green salad dressed with lemon vinaigrette or roasted vegetables such as asparagus, Brussels sprouts, or broccolini. The fresh, crisp vegetables provide a welcome contrast to the hearty pasta.

For Entertaining: For a dinner party, serve in shallow bowls with a small salad of arugula dressed with lemon and olive oil on top. The peppery greens and bright acidity cut through the richness of the dish. Offer a selection of olives and marinated vegetables as starters.

With Wine: Pair with a medium to full-bodied red wine such as Syrah, Malbec, or Chianti. The tannins in these wines complement the richness of the beef and cream sauce. For white wine lovers, a full-bodied Chardonnay with some oak influence works surprisingly well.

Family Style: For casual family dinners, serve straight from the pot at the table in a rustic presentation with a large bowl of extra grated Parmesan, fresh herbs, and red pepper flakes so everyone can customize their portion.

Storage and Reheating Advice

This dish keeps beautifully and often tastes even better the next day:

Refrigeration: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making this an excellent make-ahead meal. The pasta will absorb more sauce as it sits, so you may need to add a splash of broth when reheating.

Freezing: This dish freezes remarkably well. Cool completely, then portion into freezer-safe containers, leaving some room for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating: For the best texture when reheating, warm gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of beef broth or cream if needed to revive the sauce. Avoid high heat, which can cause the cream to separate.

For microwave reheating, use 50-70% power and stir every minute until heated through. This gentle reheating helps prevent the sauce from breaking and the beef from becoming tough.

Refreshing the Dish: When serving reheated portions, a sprinkle of freshly grated Parmesan and newly chopped herbs will revitalize the dish, making it taste freshly made. A drizzle of good olive oil can also bring back some of the richness that might have been absorbed by the pasta.

Make-Ahead Tips: This is an excellent dish to prepare in advance for entertaining. Make it up to the point of adding the pasta, then cool and refrigerate the beef and sauce. When ready to serve, reheat the sauce gently, cook fresh pasta, and combine just before serving for the optimal texture.

Frequently Asked Questions

Can I use a different cut of beef? Yes, while chuck or sirloin are ideal for their flavor and tenderness when braised, you can substitute stew meat, flank steak, or even leftover cooked roast beef (added later in the cooking process). For a quicker cooking time, tenderloin works beautifully but is more expensive. Just adjust cooking times accordingly—tenderloin will need only about 10 minutes to become tender.

What can I substitute for heavy cream? For a lighter version, half-and-half or whole milk can be used, though the sauce won’t be quite as rich. To maintain creaminess with these lighter options, increase the flour by 1 tablespoon. For a dairy-free alternative, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor that transforms the dish into a more fusion-inspired creation.

Can I make this dish in a slow cooker or Instant Pot? Yes, this recipe adapts well to both methods. For slow cooker, sear the beef and sauté the aromatics as directed, then transfer to the slow cooker with the broth and simmer on low for 6-7 hours. Add the cream, pasta, and cheese during the last 30 minutes. For Instant Pot, use the sauté function for the initial steps, then pressure cook the beef with the broth for 20 minutes with a natural release. Add cream and stir in cooked pasta after pressure cooking.

My sauce broke and looks curdled. Can I fix it? If your sauce separates, remove from heat immediately and add a splash of cold cream while whisking vigorously. Alternatively, transfer a small amount of sauce to a bowl, whisk in 1 teaspoon of cornstarch until smooth, then whisk this mixture back into the pot. Gentle reheating while stirring constantly should bring the sauce back together.

What’s the best pasta shape to use if I don’t have shells? Any short pasta that can capture sauce works well. Orecchiette (little ears), conchiglie (larger shells), farfalle (bow ties), or fusilli (spirals) are excellent alternatives. Avoid long, thin pasta like spaghetti or linguine, which won’t hold the chunky sauce as effectively. For a more rustic presentation, pappardelle (wide ribbons) makes an unexpected but delicious alternative.