Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- ½ cup medium onion, diced
- 2 teaspoons minced garlic
Seasonings
- Salt to taste
- Pepper to taste
- 1 teaspoon paprika
Liquids and Dairy
- 3 cups beef broth
- 1 cup heavy whipping cream
- 1½ cups shredded cheddar cheese
Pasta
- 3 cups bowtie pasta (farfalle), dry measurement
Garnish (Optional)
- Fresh parsley, chopped
- Additional shredded cheddar cheese
Instructions
- Brown the Beef: In a large skillet, cook the ground beef with diced onions and minced garlic over medium heat. Stir constantly, breaking the beef into crumbles until no longer pink.
- Season: Add salt, pepper, and paprika to the browned beef mixture and stir well to combine the flavors.
- Add Liquids and Pasta: Pour in the beef broth and heavy whipping cream, then add the dry bowtie pasta. Bring the mixture to a boil.
- Simmer the Pasta: Lower the heat to a simmer, cover the skillet, and cook for 10 to 12 minutes. Stir occasionally to prevent pasta from sticking and cook until the pasta is tender and most of the liquid is absorbed.
- Incorporate Cheese: Reduce heat to low and stir in the shredded cheddar cheese until it is just melted and combined into the creamy sauce.
- Serve: Serve the dish warm, garnished with freshly chopped parsley and extra shredded cheddar cheese if desired. Enjoy your creamy beef and bowtie pasta!
Notes
- Stirring occasionally while simmering prevents pasta from sticking to the bottom of the skillet.
- You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor.
- Use lean ground beef to reduce excess grease and improve healthfulness.
- For a thicker sauce, reduce the beef broth slightly or add more cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
