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Creamy Parmesan Garlic Beef Bowtie Pasta

An indulgent creamy pasta dish made with ground beef, garlic, and Parmesan cheese, ready in under 30 minutes for a perfect weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef Use lean ground beef for the best flavor and texture.
  • 8 oz Bowtie pasta Cook according to package instructions.
  • 1 cup Freshly grated Parmesan cheese For the best flavor and creamy texture.
  • 3 cups Beef broth Avoid substitutes for the best results.
  • ¾ cup Half and half Adds creaminess to the sauce.
Aromatics and Seasonings
  • 5-6 cloves Fresh garlic Minced for best flavor.
  • 1 finely chopped Onion Cook until soft and translucent.
  • 1 teaspoon Worcestershire sauce Enhances the savory depth of flavor.
  • 1 teaspoon Italian seasoning For additional flavor.
  • ½ teaspoon Smoked paprika Adds a subtle smokiness.
  • ½ teaspoon Red pepper flakes Add for heat, optional.
Cooking Fat
  • 3 tablespoons Olive oil For browning the beef.
  • 3 tablespoons Butter For building the sauce.

Method
 

Preparation
  1. In a large skillet over medium-high heat, heat the olive oil.
  2. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  3. Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until the onion is soft and translucent.
Building the Sauce
  1. Stir in Worcestershire sauce, Italian seasoning, and smoked paprika, cooking for another minute.
  2. Add the butter and let it melt, then pour in the beef broth. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
  3. Stir in the half and half and grated Parmesan cheese until the sauce is creamy.
  4. Season to taste with salt, black pepper, and red pepper flakes, stirring for another 2-3 minutes.
Final Steps
  1. Meanwhile, cook the bowtie pasta according to package instructions; drain and set aside.
  2. Add the cooked pasta to the skillet, tossing to coat evenly with the creamy sauce.
  3. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on low heat to avoid mushy pasta. You can make the sauce a day in advance and cook the pasta fresh when ready to serve.