Ingredients
Scale
- 1 lb ground beef
- 3 tsp olive oil
- 5–6 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 3 tbsp butter
- 3 cups beef broth
- 8 oz bowtie pasta
- 1 cup freshly grated Parmesan cheese
- 3/4 cup half-and-half
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1–2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, 5–7 minutes. Drain excess fat.
- Add onion and garlic; cook 2–3 minutes until softened.
- Stir in Worcestershire sauce, Italian seasoning, and smoked paprika.
- Add butter and beef broth. Simmer 3–4 minutes to reduce slightly.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- Stir half-and-half and Parmesan into skillet. Cook until cheese melts and sauce thickens.
- Season with salt, pepper, and red pepper flakes.
- Add cooked pasta to skillet; toss to coat in sauce.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Adjust creaminess with additional broth or half-and-half as needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a lighter version, use ground turkey and whole milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American