Cheesy Garlic Butter Linguine Beef (Print Version)
Linguine with buttery garlic sauce, beef, sausage, spinach, and plenty of melty cheese for a comforting meal.
# Ingredients:
→ Pasta
01 -
1 pound linguine
→ Meat
02 -
1 pound ground beef
03 -
1 pound Italian sausage, casings removed
→ Vegetables and Aromatics
04 -
1 large onion, chopped
05 -
4 cloves garlic, minced
06 -
10 ounces frozen spinach, thawed and squeezed dry
→ Fats and Oils
07 -
2 tablespoons olive oil
08 -
4 tablespoons unsalted butter
→ Sauce Components
09 -
1/4 cup all-purpose flour
10 -
3 cups whole milk
11 -
1 cup chicken broth
12 -
1 cup heavy cream
→ Cheeses
13 -
1 cup grated Parmesan cheese
14 -
1 cup shredded mozzarella cheese
→ Seasonings
15 -
2 tablespoons Cajun seasoning
16 -
1 tablespoon Italian seasoning
17 -
1 teaspoon smoked paprika
18 -
Salt, to taste
19 -
Black pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 to 11 minutes. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking up with a spoon. Cook until browned throughout. Drain excess grease.
03 -
Add chopped onion to the skillet and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Add spinach and cook until heated through, about 2 to 3 minutes.
04 -
In a separate saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and chicken broth, stirring constantly. Continue cooking until thickened, about 5 to 7 minutes.
05 -
Reduce heat to low and add heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until cheeses are fully melted and sauce is smooth.
06 -
Add cooked linguine to the sauce with the meat and spinach mixture. Toss thoroughly to coat the pasta evenly in the cheese sauce.
07 -
Serve hot, topped with additional Parmesan or chopped fresh parsley if desired.
# Notes:
01 -
For best creamy texture, ensure milk and cream are at room temperature before adding to the roux.