Description
A rich and comforting creamy beef and bowtie pasta dish featuring tender ground beef cooked with aromatic onions and garlic, tossed in a luscious cheese sauce made from heavy cream, cheddar, and Parmesan. Perfect for a satisfying weeknight dinner, this recipe combines hearty flavors with the perfect pasta shape for an indulgent meal ready in just 30 minutes.
Ingredients
Scale
Main 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
- 1 tsp paprika
- Salt & pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain well and set aside.
- Cook the Beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink. Drain any excess fat from the skillet to keep the dish rich but not greasy.
- Make the Sauce: Pour in the beef broth and bring it to a simmer to deglaze the pan and infuse flavor. Stir in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, and paprika. Continue stirring until the cheeses completely melt and the sauce thickens to a creamy consistency.
- Combine: Add the cooked bowtie pasta to the skillet with the creamy beef sauce. Toss thoroughly to coat every piece of pasta with the delicious, cheesy mixture. Season with salt and freshly ground black pepper to taste.
- Serve: Garnish with freshly chopped parsley if desired for a pop of color and freshness. Serve the creamy beef and bowtie pasta immediately while hot and enjoy a hearty, comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Use freshly grated cheeses for better melting and more flavor.
- Drain excess fat from the cooked beef to avoid a greasy sauce.
- Fresh parsley garnish adds a nice color contrast and freshness but can be omitted.
- This recipe can be doubled easily for larger groups.
