Description
This Creamy Beef and Bowtie Pasta is a comforting and hearty dish perfect for a quick weeknight dinner. Ground beef is cooked with onions and garlic, then simmered in a rich, creamy cheese sauce made from beef broth, heavy cream, cheddar, and Parmesan cheeses, all tossed with tender bowtie pasta for a satisfying meal. Garnished with fresh parsley, it’s an easy-to-make recipe that offers a delicious blend of savory flavors and creamy textures in just 30 minutes.
Ingredients
Scale
Meat and Protein
- 1 lb ground beef
Pasta
- 8 oz bowtie pasta (farfalle)
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Fats
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup heavy cream
Cheeses
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Spices and Seasonings
- 1 tsp paprika
- Salt & pepper, to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
- Sauté aromatics and brown beef: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
- Make the creamy sauce: To the browned beef mixture, stir in paprika, salt, and pepper. Pour in the beef broth and bring to a simmer, allowing it to reduce slightly for 3-4 minutes. Then reduce heat to low and stir in heavy cream, cheddar cheese, and Parmesan cheese until the cheese melts and the sauce becomes creamy and smooth.
- Combine pasta and sauce: Add the cooked bowtie pasta to the skillet with the creamy beef sauce. Gently toss to coat the pasta evenly in the sauce. Cook for an additional 2 minutes to allow flavors to meld and the dish to heat through.
- Serve: Remove from heat and garnish with freshly chopped parsley if desired. Serve immediately while hot for the best flavor and texture.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic and onion.
- Substitute half-and-half for heavy cream to reduce richness if preferred.
- Use low-sodium beef broth to control salt levels.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk or broth to maintain creaminess.
