Creamy Spaghetti with Mascarpone and Ground Beef is one of those dishes I always come back to. Why? Because it always works, it's quick to make, and you probably already have the ingredients at home.
Great for busy weekdays, but also if you want to serve something delicious without standing in the kitchen for hours. It's creamy, rich, and full of flavor. The soft sauce wraps around the spaghetti like a warm hug. So simple, yet so good.
Quick Mascarpone Pasta with Tomato Sauce and Beef
I remember the first time I made this. It was a busy Thursday, one of those days when everything happens at once. I had no time, but I wanted something warm and tasty. I looked in the fridge and saw some carrots (I always have those), mascarpone, sun-dried tomatoes, and a pack of ground beef.
And that's how this dish was born. It has become a family favorite. My kids even ask for it! I love that it smells amazing, looks like a treat, and is super easy to make. Just like my classic spaghetti Bolognese: simple ingredients with big flavor.
Tips for Creamy Spaghetti with Mascarpone and Ground Beef
- Chop the onion finely and cook it slowly. That brings out the sweet flavor and gives a good base for the sauce.
- Use mascarpone at room temperature. It mixes better and won't curdle.
- Cook the carrots well. They add a bit of bite and natural sweetness.
- Brown the ground beef completely so it mixes well with the sauce.
- Mascarpone and tomato passata make a soft, smooth sauce together.
- Add the sun-dried tomatoes at the end for a salty, savory flavor.
- Cook the pasta al dente. It will cook a bit more in the sauce.
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📖 Recipe
RECIPE CARD
Ingredients
- 3 tablespoons olive oil
- 2 onions, finely chopped
- 2 cloves garlic, pressed
- 2 cups carrots, diced
- 1 pound ground beef
- 28 oz sieved tomatoes
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon Italian herbs
- 2 bay leaves
- 10½ oz spaghetti
- 1 cup mascarpone
- 5 oz sun-dried tomatoes, in strips
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the olive oil in a large pan. Cook the onion for 3 minutes until soft.3 tablespoons olive oil, 2 onions
- Add the garlic and cook for 30 seconds.2 cloves garlic
- Add the carrots and cook for 3 more minutes.2 cups carrots
- Add the ground beef and cook until browned.1 pound ground beef
- Pour in the sieved tomatoes. Add sugar, salt, pepper, and Italian herbs.28 oz sieved tomatoes, 1 tablespoon sugar, ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon Italian herbs
- Place the bay leaves on top. Bring to a boil, then let simmer for 10 minutes.2 bay leaves
- Meanwhile, cook the spaghetti as directed on the package until al dente. Drain.10½ oz spaghetti
- Remove the bay leaves from the sauce. Stir in the mascarpone until creamy.1 cup mascarpone
- Add the sun-dried tomatoes.5 oz sun-dried tomatoes
- Add the spaghetti to the sauce, stir well, and serve hot.
Notes
- Refrigerator: Then store it in a closed container in the fridge. It stays good for 2 days. To reheat, use a pan with a splash of milk or water.
Nutrition
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