Creamy Parmesan Garlic Beef Bowtie (Print Version)
# Ingredients:
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01 -
450 g ground beef
02 -
3 teaspoons olive oil
03 -
5 cloves garlic, minced
04 -
1 small onion, finely chopped
05 -
1 teaspoon Worcestershire sauce
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon smoked paprika
08 -
3 tablespoons unsalted butter
09 -
720 ml beef broth
10 -
225 g dried bowtie pasta
11 -
100 g freshly grated Parmesan cheese
12 -
180 ml half and half or whole milk
13 -
1/2 teaspoon salt, or to taste
14 -
1/4 teaspoon ground black pepper
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1/2 teaspoon red pepper flakes
16 -
1 tablespoon fresh parsley, finely chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until deeply browned. Drain excess fat if necessary.
02 -
Add chopped onion and minced garlic to the beef. Sauté for 2–3 minutes until the onion is translucent and the garlic is fragrant.
03 -
Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for 1 minute to release the aromas.
04 -
Add butter to the skillet and allow it to melt, then pour in the beef broth. Simmer for 3–4 minutes to slightly reduce and concentrate flavors.
05 -
Meanwhile, cook bowtie pasta in a separate pot of boiling salted water according to package directions. Drain and set aside.
06 -
Once the broth has reduced, pour in the half and half or whole milk. Add the freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy and the cheese has fully melted.
07 -
Season with salt, black pepper, and red pepper flakes. Stir and allow flavors to blend for another 2–3 minutes.
08 -
Add the drained bowtie pasta to the skillet. Toss well to coat the pasta evenly in the creamy beef sauce.
09 -
Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.
# Notes:
01 -
Reserve a small amount of pasta water to help adjust the sauce consistency if needed.