Ingredients
- 1 lb ground beef
- 8 oz bowtie pasta (farfalle)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Construction
- Cook the Pasta:
- Bring a pot of salted water to a boil. Add bowtie pasta and cook until al dente. Drain and set aside.
- Cook the Beef:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef, season with salt and pepper, and cook until browned. Remove excess grease if necessary.
- Sauté Aromatics:
- Add diced onion to the skillet and cook until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Make the Sauce:
- Pour in beef broth and simmer for 2–3 minutes.
- Add heavy cream and stir to combine. Let it simmer gently until slightly thickened.
- Cheese It Up:
- Lower the heat and stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Combine Pasta:
- Add the cooked pasta to the skillet, tossing to coat evenly in the creamy sauce.
- Serve:
- Garnish with extra Parmesan and fresh parsley if desired.
Variations
- Protein Swap: Use ground turkey, chicken, or plant-based alternatives instead of beef.
- Add Veggies: Toss in spinach, mushrooms, or peas for extra nutrients.
- Spicy Twist: Add red pepper flakes or a dash of hot sauce for heat.
- Cheese Variations: Swap cheddar for Gouda, mozzarella, or a blend of your favorites.
Tips
- Don’t Overcook the Pasta: Keep it al dente so it doesn’t become mushy when mixed with the sauce.
- Balance the Salt: Taste as you go, especially with cheese, as it adds saltiness.
- Reheat Gently: Add a splash of milk or broth when reheating to maintain creaminess.
This dish is creamy, comforting, and perfect for weeknight dinners!