Garlic Butter Beef Pasta
Ground beef simmered in a buttery garlic parmesan sauce and tossed with pasta for an easy, comforting weeknight dinner.
Equipment
- Large skillet
- Large pasta pot
Ingredients
- 12 oz pasta spaghetti, linguine, or penne; 340g
- 1 lb ground beef 450g
- 4 tbsp unsalted butter divided
- 6 cloves garlic minced
- 1 medium onion finely chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for heat
- 1 cup beef broth 240ml
- 1/2 cup heavy cream 120ml
- 1/2 cup grated Parmesan cheese 50g
- 2 tbsp fresh parsley chopped, plus more for garnish
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
- In a large skillet over medium heat, melt 2 tbsp butter. Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease if needed. Remove beef and set aside.
- In the same skillet, melt remaining 2 tbsp butter. Add onion and cook until softened, about 3 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 1 minute.
- Pour in beef broth and let simmer for 2-3 minutes. Stir in heavy cream and Parmesan cheese until creamy. Return the cooked beef to the skillet and mix well.
- Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, stir in a splash of reserved pasta water to loosen the sauce.
- Stir in fresh parsley. Taste and adjust with more salt or pepper if needed. Garnish with extra Parmesan and parsley before serving.
Notes
Refrigerate leftovers up to 3-4 days; freeze for up to 2 months and thaw overnight before reheating. Reheat with a splash of broth or water to revive the sauce. Ground turkey, chicken, or Italian sausage can replace the beef.
