Description

This creamy beef and bowtie pasta recipe is a comforting and hearty dish combining tender ground beef, perfectly cooked bowtie pasta, and a rich, cheesy cream sauce. Infused with aromatic garlic, savory onion, and a hint of paprika, this meal is perfect for a family dinner or a cozy night in. Garnished with fresh parsley, it brings a vibrant touch to a classic pasta favorite.

Ingredients

Scale

Meat

1 lb ground beef

Pasta

8 oz bowtie pasta (farfalle)

Vegetables & Aromatics

1 small onion, diced
2 cloves garlic, minced

Liquids & Dairy

1 tbsp olive oil
1 cup beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese

Spices & Seasonings

1 tsp paprika
Salt & pepper, to taste

Garnish

Fresh parsley, for garnish (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
Sauté Aromatics and Beef: In a large skillet, heat the olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is softened and translucent, about 3-4 minutes. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Season with paprika, salt, and pepper.
Add Liquids: Pour in the beef broth and bring to a gentle simmer. Let it reduce slightly for 3-4 minutes to concentrate the flavors.
Create the Creamy Sauce: Lower the heat and stir in the heavy cream. Add the shredded cheddar and grated Parmesan cheese gradually, stirring continuously until the cheese melts and the sauce is smooth and creamy.
Combine Pasta and Sauce: Add the cooked bowtie pasta back into the skillet and toss to coat evenly in the creamy beef sauce. Cook together for an additional 2 minutes to allow the flavors to meld.
Serve and Garnish: Taste and adjust seasoning if necessary. Serve the creamy beef and bowtie pasta hot, garnished with fresh parsley if desired.

Notes

For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
You can add vegetables like bell peppers or mushrooms during the sauté step for extra nutrition and flavor.
Use freshly grated Parmesan for best melting and flavor results.
Leftovers store well in the refrigerator for up to 3 days and reheat gently over low heat with a splash of milk or broth.
Adjust paprika quantity based on your preferred spice level.