Pasta with Creamy Meat Sauce

Pasta and cream, what more is there to say? This recipe comes from my mom’s collection and it always turns out tasty. The little pinch of sugar that is added to the sauce really brings out the flavors of the tomatoes and rounds out the dish’s flavor in general. I think this was actually one of the first meals that had more than 3 ingredients that I learned to make. Its a pretty easy recipe and once everything is simmering away you have time to set the table, clean up, and relax.


Pasta with Creamy Meat Sauce

Yield: 4 servings


12 oz lean ground beef or turkey
1 large onion, chopped
2 cloves garlic, minced
2 14 ½ oz cans Italian-style tomatoes, cut up
1 teaspoon dried Italian seasoning
½ teaspoon sugar
½ teaspoon salt
1/8 teaspoon black pepper
½ cup whipping cream
2 tablespoons fresh parsley


For sauce, in a large saucepan cook ground meat, onion, and garlic until meat is brown. Drain off fat. Stir in un-drained tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until most of the liquid is evaporated, stirring occasionally.

Meanwhile, cook pasta according to package directions; drain. Return to saucepan; cover and keep warm.

Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat, stir in parsley.

Transfer cooked pasta to dinner plates or a warm serving platter. Spoon the sauce over pasta.

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12 Responses to “Pasta with Creamy Meat Sauce”

  1. #
    Sara — June 4, 2009 at 3:46 pm

    Yum! After pasta and cream, there really is nothing more to say.

  2. #
    Aggie — June 4, 2009 at 5:07 pm

    Oh, looks delicious! I have been craving pasta lately, total comfort food.

  3. #
    nick — June 4, 2009 at 10:16 pm

    “Pasta and cream, what more is there to say?”

    Funny, when I saw: “Creamy Meat Sauce” that is EXACTLY what I thought.

  4. #
    Tessa — June 4, 2009 at 11:45 pm

    Thank you Aggie!

    Nick- Hahaha foodie minds think alike.

  5. #
    Bedroom Talk — June 4, 2009 at 11:56 pm

    This was such a good recipe, why don't you have a cook book made yet? lol

    I was going back and fourth wondering if i should have made a double helping and I was right I should have the double, why do guy eat so much?!?

  6. #
    applecrumbles — June 5, 2009 at 1:02 pm

    That looks great and easily converted to vegetarian. Nice job…now I have to go check out those banana muffins in your earlier post..think I'm getting hungry again.

  7. #
    Tessa — June 6, 2009 at 6:23 pm

    Thank you so much Crystinna!!

    Joanne- That's true, I never thought about converting it to vegetarian. My roommate is a vegetarian so maybe I'll do that the next time I make this dish!

  8. #
    Marla Singer — June 7, 2009 at 2:36 pm

    I'm thinking of making this pasta with a bit changes. No whipping cream, but add some dry red wine. Thanks for posting the dish! Never heard of adding a little bit sugar with pasta and meat sauce.

  9. #
    Tessa — June 7, 2009 at 6:18 pm

    I never thought of adding wine, let me know how it tastes if you end up making it!

  10. #
    Chef Fresco — June 10, 2009 at 12:23 am

    Just stumbled across your blog – you've good some great looking recipes!

  11. #
    Marta — June 10, 2009 at 8:25 pm

    Beautiful recipe! I love these bolognese sauces, the addition of cream just elevates this dish to velvety heavens!

  12. #
    Tessa — June 11, 2009 at 6:25 pm

    Thank you Chef Fresco!

    Marta- pretty much any sauce with cream is delicious :)

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