Description
This One Pot Beef and Garlic Butter Pasta is a comforting and easy-to-make meal featuring ground beef cooked with aromatic garlic and onion, simmered with pasta in beef broth, then enriched with creamy heavy cream and Parmesan cheese. Perfect for busy weeknights, this dish offers a hearty, flavorful dinner with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 12 oz pasta (such as penne or rigatoni)
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups beef broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the butter over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot, cooking until the onion is softened and fragrant, about 3-4 minutes.
- Add Broth and Pasta: Pour in the beef broth and bring the mixture to a simmer. Add the pasta, ensuring it is covered by the broth. Season with Italian seasoning, crushed red pepper flakes, salt, and pepper.
- Cook Pasta Covered: Cover the pot and cook the pasta according to package instructions, stirring occasionally to prevent sticking, until the pasta is al dente and the liquid is mostly absorbed, about 10-12 minutes.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
- Adjust Seasoning and Garnish: Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- Use any short pasta like penne, rigatoni, or rotini for best results.
- You can substitute half-and-half for heavy cream for a lighter sauce.
- For a spicier kick, increase the crushed red pepper flakes.
- Make sure to stir occasionally to prevent pasta from sticking to the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
