Creamy Garlic Parmesan Beef Bowtie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 grams ground beef (80/20 lean recommended)
02 -
15 ml olive oil
03 -
5-6 cloves garlic, minced
04 -
1 small onion, finely chopped
05 -
5 ml Worcestershire sauce
06 -
5 ml Italian seasoning
07 -
2.5 ml smoked paprika
08 -
45 grams unsalted butter
09 -
710 ml beef broth
10 -
225 grams farfalle pasta
11 -
100 grams freshly grated Parmesan cheese
12 -
175 ml half and half (or whole milk)
13 -
2.5 ml salt, or to taste
14 -
1.25 ml black pepper
15 -
2.5 ml red pepper flakes (optional, for heat)
16 -
15-30 ml fresh parsley, finely chopped, for garnish
# Instructions:
01 -
In a large skillet, heat 15 ml olive oil over medium-high heat. Add 450 grams ground beef and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat.
02 -
Add the finely chopped small onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion softens and becomes translucent, and the garlic is fragrant.
03 -
Stir in 5 ml Worcestershire sauce, 5 ml Italian seasoning, and 2.5 ml smoked paprika. Continue cooking for one minute to allow the spices to bloom and flavors to deepen.
04 -
Add 45 grams unsalted butter to the skillet, allowing it to melt completely. Pour in 710 ml beef broth and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes to reduce slightly.
05 -
Concurrently, cook 225 grams farfalle pasta according to package directions in a separate pot of salted boiling water. Drain thoroughly and set aside.
06 -
Once the beef broth has slightly reduced, stir in 175 ml half and half (or whole milk). Gradually add 100 grams freshly grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth and creamy.
07 -
Season the sauce with 2.5 ml salt (or to taste), 1.25 ml black pepper, and 2.5 ml red pepper flakes (if using). Stir well and let it simmer gently for 2-3 minutes more to fully combine the flavors.
08 -
Add the cooked and drained farfalle pasta to the skillet with the creamy beef sauce. Toss thoroughly until the pasta is evenly coated. Serve immediately, garnished with 15-30 ml fresh chopped parsley.
# Notes:
01 -
Adjust red pepper flakes to your preference. For more heat, add a pinch of cayenne pepper.
02 -
For an even richer sauce, substitute heavy cream for half and half.
03 -
Feel free to experiment with other cheeses like Pecorino Romano for a sharper flavor, or a blend of Parmesan and mozzarella for extra stretchiness.
04 -
To lighten the dish, use lean ground turkey or chicken instead of beef, and skim milk instead of half and half, though this will alter the richness.
05 -
For a delicious vegetarian version, omit the beef and use sautéed mushrooms, lentils, or a plant-based ground substitute. Increase vegetable broth to compensate.
06 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.