Beef Bowtie Pasta

Juicy ground beef mingles with playful farfalle pasta, all wrapped in a smooth, buttery sauce that'll make you swoon with every mouthful. This single-skillet creation blends classic Italian tastes with quick 30-minute cooking, giving you something that's both filling and totally doable on busy nights. I came up with this recipe during a busy weeknight, and the way the sauce hugged every bit of pasta got my whole family asking for more. It's now our favorite when we want fancy-tasting food without the fuss.

Key Ingredients

Ground Beef: An 80/20 mix gives you the best taste and juicy textureFarfalle Pasta: Those little bow ties trap sauce in all the nooksFull-fat Cream: Nothing else makes a sauce this smoothWhole Garlic: Look for plump cloves for the strongest kickReal Cheese: Grate it yourself - it'll melt way better than the bagged stuff

Cooking Instructions

Start The Pasta:Boil those bow ties in very salty water till they're still a bit firm, and save some water for fixing the sauce later.Cook The Meat:Get the beef nice and brown with crispy edges that'll make your sauce extra tasty.Layer The Flavors:Cook your onions and garlic in the leftover beef fat until they smell amazing and turn clear.Whip Up The Sauce:Mix your broth and cream together, letting them bubble down while scraping all the yummy bits from the pan.Mix Everything:Toss your pasta into that creamy mixture, making sure each piece gets totally covered.

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My nonna always told me, 'The pasta should wear the sauce like a cozy sweater, not swim in it.' This dish nails that balance with just enough creaminess without going overboard.

Tasty Sides

Make this pasta into a proper dinner by adding some oven-roasted garlic broccoli or a simple Caesar on the side. The green stuff cuts through the richness really nicely.

Mix It Up

Throw in some cooked mushrooms for a deeper flavor, or toss in a handful of spinach for some greens. Want something different? Switch the beef for some Italian sausage.

Storage Advice

Pop any extras in a sealed container and eat within three days. When you warm it up, splash in some cream or broth to bring back that silky sauce. I've made this dish so many times now, and I've learned the secret is all about building flavor from the ground up. Starting with well-browned meat and ending with perfectly melted cheese makes it taste like you've been cooking all day, even though it's ready in half an hour.

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Frequently Asked Questions

→ What other pasta shapes can I try?

You can use any medium-sized pasta like penne, shells, or rotini instead.

→ How do I keep the sauce smooth?

Keep the heat low while stirring in the cream and cheese. Don't stop stirring until it’s all blended.

→ Is ground turkey a good substitute?

Absolutely, you can swap in ground turkey or chicken if you want it lighter.

→ What’s the best way to reheat this meal?

Heat it slowly on the stove or in the microwave. Add a splash of milk if it’s too thick.

→ Can this meal be frozen?

Not advised—cream sauces usually separate when thawed after freezing.