Description
A comforting and easy weeknight meal featuring tender ground beef, bowtie pasta, and a rich, creamy garlic Parmesan sauce. This recipe is simple to make and always a family favorite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 90/10 recommended for flavor and moisture)
- 1 medium yellow onion, finely chopped
- 3–4 cloves garlic, minced (or more, if you’re a garlic lover!)
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch (optional, for thickening if needed)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 12 ounces bowtie pasta (farfalle)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
- 2. Brown the Beef: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
- 3. Sauté Aromatics: Add the chopped yellow onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- 4. Build the Sauce Base: Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir to combine, scraping up any browned bits from the bottom of the pan. If you prefer a slightly thicker sauce without additional cream, you can mix the cornstarch with 2 tablespoons of cold water until smooth and stir it into the simmering sauce. Let the sauce simmer for 5-10 minutes, allowing the flavors to meld.
- 5. Get Creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is salty, so taste before adding too much salt.
- 6. Combine and Serve: Add the drained bowtie pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starches in the pasta water will help emulsify the sauce and make it even creamier. Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
Notes
Store any leftover Creamy Garlic Parmesan Beef Bowtie Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk, cream, or broth if the sauce has thickened too much. Alternatively, microwave on medium power in 30-60 second intervals, stirring between each. Be cautious not to overheat in the microwave, as this can make the pasta gummy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-650
- Sugar: Approx. 5-8g
- Sodium: Approx. 500-700mg
- Fat: Approx. 25-35g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-35g