Ingredients
Scale
- 1 pound ground beef
- 3 teaspoons olive oil
- 5–6 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 3 tablespoons butter
- 3 cups beef broth
- 8 ounces bowtie pasta (farfalle)
- 1 cup freshly grated Parmesan cheese
- 3/4 cup half and half or whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1–2 tablespoons fresh parsley, finely chopped
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown ground beef 5–7 minutes, drain excess fat leaving 1 tablespoon.
- Add onion and cook 2 minutes, then garlic 1 minute until fragrant.
- Stir in Worcestershire sauce, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Cook 1 minute to bloom flavors.
- Pour in beef broth, bring to simmer. Add dry bowtie pasta and ensure submerged. Cover and cook 10–12 minutes, stirring occasionally, until pasta is al dente.
- Reduce heat to low, stir in butter until melted. Add half and half and gradually stir in Parmesan until sauce is smooth and creamy.
- Adjust seasoning as needed. Add more broth or half and half if sauce is too thick.
- Remove from heat and sprinkle chopped parsley before serving. Serve hot with extra Parmesan if desired.
Notes
- Great for using leftover ground beef or meal prep.
- For spicier pasta, increase red pepper flakes or add cayenne.
- Sauce thickens as it sits; adjust with liquid if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American