Beef Garlic Butter Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces of your favorite pasta (spaghetti or penne)
02 -
1 pound of ground beef
03 -
4 minced cloves of garlic
04 -
1 teaspoon of dry Italian herbs
05 -
2 tablespoons of butter
06 -
Salt and black pepper to your liking
07 -
½ cup of grated Parmesan cheese
08 -
½ cup of beef broth
09 -
2 cups of water
→ Optional Additions
10 -
A handful of red pepper flakes for some spice
11 -
Sautéed spinach or mushrooms for added flavor
12 -
¼ cup of heavy cream
13 -
Fresh parsley or basil, finely chopped
# Instructions:
01 -
Set a large pan or skillet on medium-high heat. Brown the ground beef until fully cooked, seasoning with salt and pepper. Drain the excess fat if needed, then move the beef onto a plate for later.
02 -
Using the same pan, melt the butter. Stir in the garlic, cooking for 1–2 minutes until it smells amazing. Keep an eye on it so it doesn’t burn.
03 -
Pour the beef broth and water into the pan with the garlic butter. Add your dry pasta, stirring well. Raise the heat to boil, then let it simmer gently on medium-low, stirring here and there. After 10–12 minutes, the pasta should be tender, and the liquid almost soaked up.
04 -
Put the cooked beef back into the pan. Sprinkle in the Parmesan and Italian herbs, stirring to combine. Want it creamier? Add a splash of heavy cream.
05 -
Serve while it’s still hot. Adjust the seasoning if needed. Sprinkle with freshly chopped herbs or extra Parmesan for a nice touch.
# Notes:
01 -
You only need one pot to whip this up, so cleanup is a breeze. Plus, the blend of flavors is amazing.
02 -
For a thicker, clingy sauce, let the dish sit for a couple of minutes before digging in.