Description
A comforting and creamy one-pot beef and garlic butter pasta recipe that's perfect for a quick and satisfying weeknight dinner. Ground beef is simmered with garlic and seasonings in a flavorful broth and milk mixture, then combined with pasta and finished with parmesan cheese and butter for a rich, creamy sauce.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb (450g) ground beef
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 3 cups beef broth
- 2 cups milk (or heavy cream for extra richness)
- 12 oz (340g) pasta (penne, rotini, or fettuccine)
- 1 tsp Italian seasoning
- ½ cup grated parmesan cheese
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil: Heat olive oil in a large deep skillet or pot over medium heat to prepare for browning the beef.
- Cook ground beef: Add ground beef and cook for 5-6 minutes, breaking it up continuously until browned and no longer pink.
- Add seasonings and garlic: Stir in minced garlic, salt, black pepper, and red pepper flakes if using; cook for 1 minute until fragrant to infuse the beef with flavor.
- Add liquids: Pour in the beef broth and milk, stirring well to combine all ingredients and create the cooking liquid for the pasta.
- Add pasta and seasoning: Add pasta and Italian seasoning, ensuring the pasta is mostly submerged in the liquid for even cooking.
- Simmer pasta: Bring the mixture to a simmer, cover the pot, and cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and cooked through.
- Finish with cheese and butter: Reduce heat to low and stir in grated parmesan cheese and butter until melted and the sauce is creamy and smooth.
- Adjust seasoning and consistency: Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of milk or broth to loosen it.
- Garnish: Sprinkle freshly chopped parsley and additional parmesan cheese on top for a fresh, colorful finish.
- Serve: Serve hot, ideally paired with garlic bread or a side salad for a complete meal.
Notes
- Using heavy cream instead of milk will make the dish richer and creamier.
- Red pepper flakes are optional; adjust depending on your preferred spice level.
- Stir the pasta occasionally while cooking to prevent it from sticking to the bottom of the pot.
- If you prefer a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat with a splash of milk to restore creaminess.
