Let Me Tell You About Creamy Beef and Bowtie Pasta
Alright, so let’s get this out of the way: I’m not a fancy chef and I’ve burnt more garlic than I’d ever admit in polite company. But this Creamy Beef and Bowtie Pasta? It’s honestly one of the few dinners I can pull together after a long day when my brain is basically oatmeal. First time I made it, I accidentally grabbed cinnamon instead of nutmeg (don’t ask how, but trust me, only do that if you want dessert pasta). Anyway, it’s become our go-to comfort food ever since, especially when the weather is grim or someone’s had a day that needs serious pasta therapy.
Why I Keep Making This (Even When I’m Tired)
I make this when I need dinner to basically cook itself and still taste like I tried. My family goes wild for this—my youngest actually asked for it every day for a week (I said no, I’m not a short-order cook). It’s also the only dish where no one picks out the onions. Maybe because they’re smothered in that creamy sauce? Oh, and if you’re out of patience, the bowties are pretty forgiving if you slightly overcook them. Not that I’ve ever done that…
What You’ll Need (But Really, Use What’s Around)
- 350g (about 12 oz) dried bowtie pasta (farfalle)—I’ve definitely used penne or rotini in a pinch. My cousin swears by whole wheat, but I just can’t do it.
- 1 tablespoon olive oil (or just use butter if you want it richer—my grandma always did, but any neutral oil does the trick)
- 1 pound (about 450g) ground beef—if I’m feeling fancy, I’ll mix in a bit of pork, but usually it’s whatever’s in the freezer
- 1 small onion, diced (red or white, I honestly just grab what’s rolling around in the veggie drawer)
- 3 cloves garlic, minced (I use more if I’m warding off vampires or in-laws)
- 1 teaspoon dried Italian herbs (I’ve made it with just oregano and it’s fine)
- ½ teaspoon smoked paprika (or regular, or just skip if you don’t have it)
- 1 can (about 400g/14oz) diced tomatoes—crushed works too, or use fresh if you’re feeling ambitious
- 1 cup beef broth (Honestly, I’ve made it with water and a bouillon cube and nobody noticed)
- ½ cup heavy cream (it’s fine to use half-and-half, or even milk with a dab of butter, though the sauce is thinner)
- Salt and pepper to taste (I’m not here to police your sodium)
- Fresh parsley or basil for serving (if you remember)
- Big handful grated parmesan (or cheddar if that’s what you’ve got—no judgment)
How I Actually Make It (With Distracted Moments)
- Boil a big pot of salted water. Toss in your bowtie pasta and cook till al dente—usually 1-2 minutes less than the packet says (taste a bowtie to be sure, just don’t burn your tongue like I did last time).
- While the pasta’s doing its thing, heat the olive oil in your biggest skillet—preferably one that’s seen some action. Add the beef, breaking it up. Don’t fuss if it sticks at first; it’ll come loose. When it’s mostly browned, throw in the onion and cook until soft (or until you remember you’re supposed to stir occasionally).
- Now, garlic time. Toss it in, and inhale that smell—that’s half the point of cooking, right? Add the Italian herbs and paprika. Stir a bit, then pour in the tomatoes and beef broth. I usually scrape the bottom of the pan here to get those tasty brown bits. Bring to a simmer and let it cook down for 5-10 minutes (this is where I usually sneak a taste—sometimes two, but who’s counting?).
- Stir in the cream and most of the cheese (save a bit for serving if you’re feeling fancy). Let it bubble gently for a few minutes. If it seems a little too thick, splash in a bit of pasta water. Too thin? Let it simmer longer, or just pretend it’s soup. Salt and pepper as you see fit.
- Drain your pasta (don’t forget to save a splash of pasta water—trust me, it helps). Tip the pasta into the sauce and mix it all together. Turn off the heat and let it rest a minute—honestly, it gets creamier that way.
- Sling it into bowls, shower with parsley, and hit with the rest of the cheese. If you want to see a grown adult cry tears of joy, serve with garlic bread on the side.
Things I’ve Learned (Sometimes the Hard Way)
- If your sauce looks separated, just whisk it like your life depends on it—it usually comes back together.
- Fresh garlic really does taste better than the jarred stuff, but I use the jarred stuff all the time. I’m only human.
- Actually, it’s worth letting the sauce sit for five minutes off the heat—makes it all come together. I used to rush this step, huge mistake.
Variations I’ve Tried (Not All Winners)
- I once swapped the beef for lentils—veggie friends loved it but my kids staged a revolt.
- Turkey mince instead of beef works, but it needs more spices (otherwise it tastes a bit bland, if I’m honest).
- Spinach stirred in at the end is actually delicious—don’t add it too early or it’ll vanish.
- Tried it with coconut milk instead of cream… let’s just say it wasn’t my finest hour. Maybe skip that idea.
Do You Need Fancy Tools? Nah.
A big skillet is great, but I’ve made this in a regular saucepan (just takes a bit longer to reduce the sauce). If you don’t have a garlic press, just use the flat side of a knife and smash away. I’ve even mixed it all together in the pasta pot when I ran out of clean pans—worked fine, looked a bit wild.
Does It Keep Well? (As If It Ever Lasts That Long)
Supposedly, this keeps in the fridge for up to 3 days in a sealed container. I think it tastes even better the next day, honestly. But in my house, leftovers are mythical creatures—gone by morning. If you do have some left, add a splash of cream or milk when reheating so it’s not too thick. (Microwave is fine, but stovetop’s better if you’ve got the patience.) Oh, and don’t freeze it—the cream can split and get weird.
How I Like to Serve It (and a Family Tradition)
We almost always have this with a big green salad—you know, for balance. Sometimes garlic bread turns up (or whatever’s left in the bread bin, toasted and buttered). My uncle claims it’s good with a splash of hot sauce, but I think it’s perfect as is. On cold nights, I’ve been known to eat this straight from the pan, standing at the stove. No shame.
Things I’ve Messed Up (So You Don’t Have To)
- Don’t rush browning the beef—otherwise you miss out on those lovely caramelized bits.
- Skipping the pasta water? Regret city. It really does help the sauce cling better.
- Using too much cheese at the end can make it gloopy, so go easy (unless you love a cheese pull, then go wild).
Questions I Actually Get (And Honest Answers)
- Can I make this ahead of time?
- Sure, but I think it’s best fresh. If you do make it ahead, reheat gently and add a splash of milk. Or just eat it cold—I won’t judge.
- Is there a vegetarian version?
- Yup! Use lentils or one of those fake ground meats (I tried this recipe here for inspiration). Not everyone in my house loved it, but I did.
- Can I use a different pasta shape?
- Absolutely! Penne, fusilli, shells—whatever’s in your cupboard. Just don’t use spaghetti, it’s a bit odd texture-wise.
- What’s the deal with the cream—can I swap it?
- If you must! Try half-and-half, or even evaporated milk. I saw someone on Reddit swears by crème fraîche (haven’t tried it yet, maybe next time?!)
- Why does my sauce look separated?
- Don’t panic—just stir it really well (or add a drop more cream) and it usually comes back together. If not, just call it rustic. It’ll still taste good.
So there you go—my perfectly imperfect guide to Creamy Beef and Bowtie Pasta. If you make it, let me know how it turned out (or what weird and wonderful tweaks you made). And seriously, if you find a way to make the kids eat spinach in this, send me your secrets.
Ingredients
- 12 oz bowtie pasta (farfalle)
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup beef broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
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3Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
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4Stir in the beef broth and heavy cream. Bring to a gentle simmer, then add Parmesan cheese and Italian seasoning. Cook for 3-5 minutes, stirring, until the sauce thickens slightly.
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5Add the cooked bowtie pasta to the skillet and toss to coat in the creamy beef sauce. Season with salt and black pepper to taste.
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6Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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