Ingredients
(Use this as a base set; adjust amounts to your preferred recipe if you already have them.)
- Bowtie (farfalle) pasta
- Ground beef (about 1 pound / 450 g)
- Onion, finely chopped
- Garlic, minced
- Beef broth
- Heavy cream (or half‑and‑half for a lighter version)
- Shredded cheddar cheese (or cheddar + Parmesan blend)
- Butter or olive oil (for sautéing)
- Salt and black pepper
- Optional seasonings: paprika, Italian seasoning, garlic powder, onion powder, or red pepper flakes
- Optional garnish: chopped parsley or chives
Ingredients and Why They Matter
Bowtie (farfalle) pasta is perfect here because its shape and ridged folds trap the creamy sauce and bits of beef, so each bite feels substantial. It also holds its texture well in a thicker sauce and reheats better than very small shapes.
Ground beef brings hearty, meaty flavor and turns the dish into a full meal rather than just a side. Browning it properly (with some crisp, browned bits) adds a lot of savoriness to the final dish.
Onion and garlic form the flavor base; as they sauté in the rendered beef fat and a bit of butter or oil, they sweeten and deepen the sauce’s background notes. Beef broth reinforces the beefy flavor and provides the liquid needed to build the sauce before the cream and cheese go in.
Heavy cream (or a mix of cream and milk) gives the sauce its rich, velvety texture and helps it cling to the pasta. Shredded cheddar cheese melts into the hot sauce, thickening it further and adding a familiar, comforting cheesiness; using freshly shredded cheese helps it melt smoothly.
Butter or olive oil is used to sauté and to carry flavor, while salt, pepper, and optional spices (paprika, Italian seasoning, or garlic/onion powder) let you push the profile toward classic creamy beef pasta, cheeseburger‑style, or a more herb‑forward profile. A sprinkle of fresh parsley or chives at the end brightens the plate and adds color.
Step-by-Step Instructions
1. Cook the Bowtie Pasta
- Bring a large pot of salted water to a boil.
- Add the bowtie pasta and cook according to package directions until al dente.
- Reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set aside. Keeping a bit of water handy helps adjust sauce thickness later if needed.
2. Brown the Beef
- While the pasta cooks, heat a large skillet over medium‑high heat. Add a drizzle of oil or a small knob of butter if your beef is very lean.
- Add the ground beef, breaking it up with a spoon. Season lightly with salt and pepper.
- Cook until the beef is browned and cooked through, with some browned bits on the bottom of the pan.
- If there’s a lot of excess fat, drain off most of it, leaving a tablespoon or so in the skillet for flavor.
3. Build the Flavor Base
- Add the chopped onion to the browned beef and cook for a few minutes until softened and translucent.
- Stir in the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant (avoid browning the garlic).
- If using spices like paprika or Italian seasoning, sprinkle them in now so they can bloom briefly in the fat.
4. Make the Creamy Sauce
- Pour in the beef broth, stirring and scraping up any browned bits from the bottom of the pan; these add important flavor.
- Bring to a gentle simmer and let it bubble for a few minutes to slightly reduce.
- Lower the heat to medium‑low and stir in the heavy cream. Simmer gently until the sauce thickens slightly and looks cohesive—avoid a hard boil once the cream is added.
- Add the shredded cheddar cheese a handful at a time, stirring between additions until melted and smooth. If the sauce seems too thick, splash in a bit of reserved pasta water or extra broth to loosen it.
- Taste and adjust seasoning with salt, pepper, and any additional spices you like.
5. Combine with Pasta
- Add the drained bowtie pasta to the skillet with the creamy beef sauce.
- Toss gently until all the pasta is coated and the beef is evenly distributed.
- If the mixture looks too thick, add small amounts of pasta water or broth until it reaches your preferred consistency; it should be creamy and clingy, not dry.