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Bow tie pasta with creamy beef sauce combines tender butterfly pasta with a rich, flavorful beef mixture. It's just what you need after a busy day or when you want something cozy for dinner - your family will ask for it again and again!
What makes this pasta special
This one-pot pasta dish is super easy to make, packed with bold flavors, and you can tweak it however you like. The silky sauce with hints of parmesan and paprika goes perfectly with the slightly firm pasta and juicy ground beef. Pure comfort on a plate!
What you'll need
- Ground beef: 450g, browned to add tasty richness to the dish
- Bow tie pasta: 340g, cooked with a bit of bite for just the right texture
- Beef broth: 50cl, to give the creamy sauce more flavor depth
- Heavy cream: 25cl, creating that smooth, velvety base
- Onion: 1 small, cut into tiny pieces for sweetness and flavor
- Garlic: 2 cloves, chopped up for that aromatic kick
- Paprika: 1 teaspoon, adding a warm, smoky note
- Salt and pepper: 1 teaspoon salt and 1/2 teaspoon black pepper
- Parmesan: 100g grated, to thicken the sauce and boost flavor
- Parsley: Fresh, optional for garnish and a touch of freshness
How to make it
- Get the pasta ready
- Cook 340g of bow tie pasta following package directions until slightly firm. Drain and set aside.
- Brown the meat
- In a big skillet, cook 450g ground beef over medium heat until no pink remains. Pour off extra fat to make the dish lighter.
- Cook the flavor base
- Toss the chopped onion and minced garlic into the pan. Cook until they're soft and fragrant, about 2-3 minutes.
- Mix up the sauce
- Pour in 50cl beef broth, 25cl heavy cream, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Let it bubble gently.
- Combine everything
- Add the cooked pasta to the skillet and stir so it's all coated nicely. Mix in 100g grated parmesan until the sauce gets thicker and creamier.
- Finish and serve
- Dish up the hot pasta and sprinkle with chopped fresh parsley if you want for a pop of color.
Tips for amazing pasta
- Pasta cooking: Make sure it's still a bit firm so it won't turn mushy in the creamy sauce.
- Make it your own: Swap ground beef for ground turkey or chicken if you want something lighter.
- Cheese options: Try it with swiss cheese or pecorino romano for different flavor notes.
- Leftover trick: This dish heats up great the next day, just add a splash of cream while warming.
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Serving ideas and tasty twists
Pair this creamy pasta with a crunchy green salad or some garlic bread for a full meal. Want more veggies? Throw in some spinach, peas or roasted mushrooms. The mix of creamy textures and hearty flavors makes this dish perfect for any time!
Frequently Asked Questions
- → How can I make the sauce extra creamy?
- Simmer the sauce on low heat and add parmesan gradually. Gentle heat prevents the sauce from separating and keeps it smooth.
- → What type of meat should I use?
- Choose ground meat with 15-20% fat for better taste. Beef works great, but a beef-pork mix is an option too.
- → Can this meal be prepped ahead of time?
- Serve pasta fresh for the best texture. You can make the sauce beforehand, reheat it gently, and add a splash of cream before mixing with freshly cooked pasta.
- → How do I reheat the leftovers?
- Warm them up over low heat with a splash of cream or milk to keep the sauce smooth. Stir carefully to avoid breaking the pasta.
- → What sides go well with this dish?
- A crisp green salad pairs nicely to balance the richness. Grilled veggies also make a great addition.