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 (farfalle)
- 1 cup Parmesan cheese, freshly grated
- 3/4 cup half and half (or whole milk)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1–2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart, until browned. Drain excess fat, leaving about 1 tbsp in the pan.
- Reduce heat to medium and add chopped onion. Cook for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in Worcestershire sauce, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 1 minute to bloom flavors.
- Pour in beef broth and bring to a simmer. Add dry bowtie pasta, ensuring it is submerged. Cover and cook for 10–12 minutes, stirring occasionally, until al dente.
- Reduce heat to low. Stir in butter until melted, then add half and half and Parmesan cheese gradually, stirring until smooth and creamy.
- Taste and adjust seasoning. Add extra broth or half and half if needed to adjust consistency.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Great for meal prep or using leftover ground beef.
- For extra heat, increase red pepper flakes or add cayenne pepper.
- Sauce will thicken as it sits due to pasta absorption.
- Serve immediately for best texture and creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Hearty Mains
- Method: One-Pot
- Cuisine: Italian-American