Description
This creamy beef and bowtie pasta recipe combines savory ground beef with a rich and velvety tomato-cream sauce, seasoned with Italian herbs. Paired with tender bowtie pasta and topped with Parmesan cheese, it’s a comforting and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and pepper to taste
Pasta and Garnish
- 8 oz bowtie pasta (farfalle)
- Grated Parmesan cheese for topping
Instructions
- Brown the beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spoon for even cooking.
- Sauté onion and garlic: Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion becomes translucent and soft, about 3-5 minutes.
- Add liquids and seasonings: Stir in the diced tomatoes (with juices), beef broth, heavy cream, Italian seasoning, salt, and pepper. Mix everything thoroughly to combine the flavors.
- Simmer sauce: Reduce heat to low and let the sauce simmer gently for 15-20 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken slightly.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
- Combine and serve: Serve the creamy beef sauce generously over the cooked bowtie pasta. Sprinkle with grated Parmesan cheese to finish and enjoy immediately.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For added veggies, consider mixing in chopped spinach or mushrooms when adding the onions and garlic.
- Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
- Leftover sauce freezes well for up to 2 months; thaw before reheating.
- Adjust seasoning with additional Italian herbs or red pepper flakes for extra flavor or heat.
