Creamy Beef and Bowtie Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
340g bowtie pasta (farfalle)
02 -
1 tablespoon olive oil
03 -
450g ground beef
04 -
1 small onion, diced
05 -
3 garlic cloves, minced
06 -
1 can (410g) diced tomatoes, undrained
07 -
480ml beef broth
08 -
1 teaspoon Italian seasoning
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon black pepper
→ Sauce and Garnish
12 -
240ml heavy cream
13 -
150g shredded cheddar cheese or mozzarella
14 -
15g chopped fresh parsley
# Instructions:
01 -
Boil the bowtie pasta in salted water according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil in a large pot over medium-high heat. Add ground beef and diced onion, cooking for 5-7 minutes until beef is fully browned and onion is softened. Stir in minced garlic and continue to cook for 1-2 minutes.
03 -
Add diced tomatoes with juice, beef broth, Italian seasoning, smoked paprika, salt, and black pepper. Bring mixture to a gentle simmer and cook for 5-7 minutes to blend flavors.
04 -
Lower the heat to medium-low and pour in the heavy cream. Warm gently for 2-3 minutes, stirring regularly. Gradually add shredded cheese, mixing until the sauce becomes smooth and creamy.
05 -
Return the drained pasta to the pot with the creamy beef mixture. Toss until the pasta is evenly coated with sauce.
06 -
Sprinkle chopped parsley over the pasta before serving. Enjoy immediately while hot.
# Notes:
01 -
Incorporate steamed broccoli, peas, or spinach for added nutritional value.
02 -
For a spicy variation, add crushed red pepper flakes or diced jalapeños during sautéing.
03 -
Store leftovers in a sealed container in the refrigerator for up to three days; reheat gently on the stovetop or microwave.