Creamy Beef and Leek Pasta


1. Describe Creamy Beef and Leek Pasta.

Creamy Beef and Leek Pasta is a delectable pasta meal prepared with cooked pasta, sautéed leeks, and a creamy sauce.

2. Which supplies do I need for this recipe?

Aside from your choice of pasta, you’ll need beef (like flank steak or sirloin), leeks, garlic, butter, heavy cream, beef broth, and Parmesan cheese.

How should I cook the meat for this recipe?

For softness, slice the meat thinly against the grain. Rub with the pepper and salt before cooking.

4. May I use some other kind of meat?

If you would rather use ground turkey or beef, then sure. Match cooking times to that.

How should I prepare and clean the leeks?

Cut the leeks’ dark green tips and root ends off. To get rid of any debris or grit between the layers, cut them in half lengthwise and give them a cold-water washing. Slicing them thin comes next.

Rich, meaty sauce enhanced with the delicate delicacy of leeks and the powerful tastes of Parmesan and mozzarella cheeses make this Creamy Beef and Leek Pasta a decadent dinner. For those who value a filling, cozy supper that feels like a warm hug at the dinner table, this is the ideal dish.

The creamy sauce of this delicious entrée wonderfully balances the savoury meat and the fragrant leeks in every mouthful. It promises delight and grins around the table and is perfect for a family supper or a warm meal on a cold evening.



  • One well sliced onion
  • Four minced garlic cloves
  • 600 grammes beef mince
  • Hundred millilitres of dry red wine
  • 350 grammes of finely sliced tomatoes
  • 40 grammes butter
  • Slice one leek.
  • Twice as much flour
  • a 500 millilitre milk
  • Eighty grammes Gruntled Parmesan cheese
  • 300 grammes of pasta any kind
  • Shredded 150 grammes of mozzarella cheese Vegetable oil
  • Salt three tablespoons; black pepper, one teaspoon.
  • Just one teaspoon of sugar
  • Crack of nutmeg


  • In a big skillet set over medium-high heat, warm up a little vegetable oil. Chop the onion and mince the garlic, then sauté until aromatic and transparent.
  • To the skillet add the minced meat and heat, stirring, until well browned.
  • Add the dry red wine and cook, stirring, until the alcohol evaporates, a few minutes.
  • Stir in the sugar, nutmeg, salt, and black pepper and the diced tomatoes. Simmer the mixture, stirring now and then, until it thickens into a rich sauce, approximately 15 to 20 minutes.
  • Cook the pasta in a separate saucepan following the package directions, until al dente. Pour off and leave aside.
  • Melt the butter over low heat in another pot. Heat through the chopped leek.
  • To make a roux, gradually whisk flour into the leek and butter combination.
  • Pour in the milk gradually, stirring all the while to prevent lumps. Cook just till sauce thickens and coated spoon back.
  • Stirred into the white sauce until melted and well blended is the shredded Parmesan cheese.
  • Stir until well covered the cooked spaghetti and meat and tomato sauce in the pan.
  • Spoon the steak and pasta mixture into an ovenproof dish. Spread evenly over the top the creamy leek sauce.
  • Toss in the grated mozzarella cheese.
  • Turn up the oven to 180°C (350°F). About 20 to 25 minutes should be plenty to melt and bubble the cheese over the spaghetti.
  • After that, take out of the oven and leave it to cool a little before serving.

Why Does This Recipe Work?

Simplicity: Even on hectic weeknights, this dish is easy to make despite its complex taste profile.
Versatility: Easily change out components according to availability or dietary choices. To make a gluten-free version, for example, use ground turkey or chicken for beef and gluten-free spaghetti.
All-Inclusive Lunch This recipe provides a whole dinner on its own, with protein, veggies, and carbohydrate, so you don’t need many side dishes.
Taste Profile: There’s a nice balance of tastes in this meal. The nutmeg gives a little warmth and the sweetness of the sautéed onions and leeks balances the flavorful depth of the minced meat. A well-rounded flavor is produced by the acidity of the tomatoes balancing the butter’s and the cheeses’ richness.

Basic Cooking Instructions:

To intensify the tastes in the meal, brown the steak completely before adding any additional ingredients.
Simmering: Before mixing it with the spaghetti, let the tomato sauce and spices thoroughly meld.
Selecting premium Parmesan and mozzarella cheese increases the sauce’s texture in addition to its taste.
Nutritional Details Along with being tasty, each dish is nourishing, with a healthy ratio of protein to fats to carbs. The veggies provide important vitamins and fiber, the butter and cheeses supply calcium and fat, and the beef supplies a good deal of protein.

Serving Suggestions: For a splash of color and freshness, garnish with parsley or fresh basil. Perfectly balancing the velvety pasta is a serving of garlic bread or a basic green salad.

Tips for Making Ahead and Storing:

Make-Ahead: For best results, make the beef and tomato sauce ahead of time and chill it over night.
Extras keep for up to three days in the refrigerator when kept in an airtight container. Reheat gently in the microwave or on the stove, thinned down with a little milk or water if necessary.
Lastly, some thoughts More than just a dish, Creamy Beef and Leek Pasta is a cozy experience that cheers up the dining room. This meal is sure to be a hit during a get-together with friends or a quiet supper at home.