Description
This Creamy Beef and Bowtie Pasta is a comforting and flavorful dish featuring tender bowtie pasta tossed in a rich, creamy tomato and beef sauce. Ground beef is sautéed with aromatic onions, garlic, and Italian seasonings, then simmered with diced tomatoes, tomato sauce, and beef broth to create a savory base. Finished with heavy cream and a cheesy blend of mozzarella and Parmesan, this pasta dish is perfect for a satisfying family meal in just 35 minutes.
Ingredients
Scale
Pasta
- 12 oz bowtie pasta (farfalle)
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauce
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup tomato sauce
- 3/4 cup beef broth
- 1/2 cup heavy cream or coconut cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain the pasta and set it aside while you prepare the sauce.
- Brown the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until it is fully browned and no longer pink, breaking it apart as it cooks.
- Sauté Aromatics: Stir in the finely chopped onion and minced garlic. Sauté for 2 to 3 minutes, or until the onion softens and becomes translucent, releasing fragrant aromas.
- Add Seasonings: Sprinkle in the Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Stir to combine evenly throughout the beef mixture.
- Add Tomatoes and Broth: Stir in the diced tomatoes with their juices, tomato sauce, and beef broth. Increase the heat to bring the mixture to a gentle simmer.
- Simmer the Sauce: Let the sauce simmer uncovered for approximately 10 minutes, allowing it to thicken slightly and for the flavors to meld together beautifully.
- Add Cream: Pour in the heavy cream (or coconut cream for a dairy-free option) and stir. Continue to simmer the sauce for another 2 to 3 minutes, until the sauce is creamy and well combined.
- Combine Pasta and Sauce: Add the cooked bowtie pasta directly into the skillet with the sauce. Toss gently to ensure every piece of pasta is coated thoroughly with the creamy beef mixture.
- Add Cheeses: Sprinkle in the shredded mozzarella and grated Parmesan cheeses. Stir until the cheeses melt completely, creating a luscious, creamy coating on the pasta.
- Finish and Serve: Remove the skillet from heat. Garnish the pasta with freshly chopped parsley for a bright, fresh contrast. Serve immediately while warm and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream.
- Adjust the crushed red pepper flakes to your preferred spice level or omit if you prefer it mild.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the sauce.
- Serve with a side of garlic bread or a green salad to make a complete meal.
