Description
Rich and comforting pasta with seasoned ground beef in a velvety cream sauce with Parmesan and mozzarella cheese
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 12 ounces penne or rigatoni pasta
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine or beef broth
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
Instructions
- 1. Cook pasta according to package directions until al dente, drain and reserve 1 cup pasta water.
- 2. Heat olive oil in large skillet over medium-high heat. Brown ground beef 6-8 minutes, breaking up with spoon.
- 3. Remove beef with slotted spoon, leaving rendered fat in pan.
- 4. Add onion to pan, cook 3-4 minutes. Add bell pepper, cook 3 minutes more.
- 5. Add mushrooms, cook 4-5 minutes until browned. Add garlic, cook 30 seconds.
- 6. Stir in tomato paste, cook 1 minute. Add wine to deglaze, simmer 2-3 minutes.
- 7. Return beef to pan, add seasonings, salt and pepper.
- 8. Pour in cream and broth, simmer 5-6 minutes until slightly thickened.
- 9. Reduce heat, gradually stir in Parmesan until smooth. Add pasta and toss.
- 10. Add pasta water if needed for consistency. Remove from heat.
- 11. Sprinkle mozzarella on top, cover 2-3 minutes to melt.
- 12. Stir in fresh herbs before serving.
Notes
Store leftovers up to 3-4 days. Reheat gently with splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g