Cheesy Beef Pasta in Butter (Print Version)
# Ingredients:
→ For the Pasta and Beef
01 -
12 oz (340g) bowtie pasta (farfalle)
02 -
1 lb (450g) ground beef
03 -
2 tablespoons olive oil
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
½ teaspoon red pepper flakes (optional)
08 -
Salt and pepper to taste
→ For the Garlic Butter Sauce
09 -
3 tablespoons unsalted butter
10 -
2 cloves garlic, minced
11 -
1 tablespoon all-purpose flour
12 -
1 cup (240ml) milk (whole or 2%)
13 -
1 cup (100g) shredded mozzarella cheese
14 -
½ cup (50g) grated Parmesan cheese
15 -
2 tablespoons fresh parsley, chopped (for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Add the chopped onion and garlic. Cook until the onion is soft and translucent, about 3 minutes. Stir in Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Remove the beef mixture from the skillet and set aside.
03 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until it begins to thicken, about 3 minutes.
04 -
Reduce the heat to low and stir in the mozzarella and Parmesan cheeses until melted and smooth. Add the cooked pasta and beef mixture to the skillet, tossing to coat everything evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
05 -
Transfer the cheesy beef and bowtie pasta to serving bowls. Garnish with chopped parsley and extra Parmesan cheese, if desired.
# Notes:
01 -
Add vegetables like spinach, mushrooms, or roasted red peppers for extra nutrition and flavor
02 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop with a splash of milk