Description
A simple and delicious one-pot pasta dish featuring tender ground beef and a rich, creamy garlic butter sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 85/15 works well for flavor)
- 1 medium yellow onion, finely chopped
- 3–4 cloves garlic, minced (or more, if you’re a big garlic fan!)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 4 cups beef broth (low sodium is a good option)
- 12 ounces dried pasta (such as penne, rotini, or fettuccine)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease, leaving a small amount for flavor.
- 2. Add the chopped onion to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- 3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
- 4. Pour in the beef broth and bring to a boil. Add the dried pasta to the pot, ensuring it’s mostly submerged. Reduce the heat to medium-low, cover, and simmer for about 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- 5. Once the pasta is cooked through and the liquid has reduced to a saucy consistency, stir in the heavy cream, grated Parmesan cheese, and butter. Stir until the butter has melted and the cheese is incorporated, creating a creamy sauce. Taste and adjust salt and pepper as needed.
- 6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, add a splash of milk, cream, or water to help re-emulsify the sauce. Gently reheat over low heat on the stovetop or in the microwave, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 550 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g