Description
Rich, tender beef mingles with perfectly cooked pasta in a luscious garlic butter cream sauce, all made in one pot for easy cleanup and maximum flavor.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 12 ounces penne pasta or rigatoni
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
Instructions
- 1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
- 2. Add ground beef and cook 6-8 minutes, breaking up with a wooden spoon until well-browned.
- 3. Push beef to one side, add 2 tablespoons butter and diced onion. Cook 3-4 minutes until softened.
- 4. Add minced garlic and cook 60-90 seconds until fragrant.
- 5. Add Italian seasoning, paprika, salt, pepper, and red pepper flakes. Stir and cook 1 minute.
- 6. Add uncooked pasta, stirring into beef mixture.
- 7. Pour in beef broth, heavy cream, and milk. Stir to combine.
- 8. Bring to a gentle simmer, then reduce heat to medium-low.
- 9. Cover partially and cook 15-18 minutes, stirring every 4-5 minutes.
- 10. Remove from heat, stir in remaining butter and Parmesan cheese.
- 11. Add fresh parsley, taste and adjust seasoning. Let rest 2-3 minutes before serving.
Notes
Store leftovers in refrigerator up to 3-4 days. Add a splash of milk when reheating to restore creaminess. Don’t freeze as dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g