Description
Hearty beef and bowtie pasta delivers comfort straight from Italian kitchens, melding rich flavors with perfectly tender noodles. Savory meat and silky sauce promise a satisfying meal that will have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) lean ground beef
Main Carbohydrates:
- 8 ounces (8 oz) bowtie pasta
Aromatics and Flavor Enhancers:
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
Liquid and Creamy Components:
- 1 cup heavy cream
- 1 cup low-sodium beef broth
Seasonings:
- Salt to taste
- Pepper to taste
Instructions
- Boil pasta in salted water for 8-10 minutes until perfectly tender, ensuring an al dente texture. Thoroughly drain and reserve.
- Heat large skillet over medium-high temperature, crumble ground beef into pan and cook until completely browned, breaking meat into small uniform pieces.
- Reduce skillet heat, incorporate finely diced onions and cook until softened and translucent, approximately 3-4 minutes.
- Add minced garlic to onion mixture, stirring continuously for 45-60 seconds to release aromatic flavors without burning.
- Pour heavy cream and beef broth into skillet, gently stirring to create a smooth, cohesive sauce. Allow liquid to simmer and slightly thicken for 2-3 minutes.
- Introduce cooked bowtie pasta into the creamy beef mixture, delicately folding to ensure each pasta piece is generously coated with sauce.
- Season the dish with salt and freshly ground black pepper, adjusting to personal taste preferences. Serve immediately while warm and sauce is at its peak consistency.
Notes
- Customize pasta texture by cooking slightly less than package instructions for a firmer bite.
- Reduce fat content by using lean ground beef or substituting ground turkey for a lighter version.
- Balance cream sauce richness by adding a splash of lemon juice or fresh herbs like parsley for brightness.
- Make dish gluten-free by swapping regular bowtie pasta with chickpea or rice-based alternative pasta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg