Ingredients

1 lb ground beef

3 teaspoons olive oil

5–6 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

3 tablespoons butter

3 cups beef broth

8 oz bowtie pasta

1 cup freshly grated Parmesan cheese

3/4 cup half and half (or whole milk)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes

1–2 tablespoons fresh parsley, finely chopped

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

Step 2: Add chopped onion and garlic to the beef. Cook for 2-3 minutes until the onion softens and becomes translucent, and the garlic is fragrant.

Step 3: Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for another minute to blend the flavors.

Step 4: Add butter and allow it to melt, then pour in beef broth. Bring to a simmer and cook for 3-4 minutes to slightly reduce the liquid.

Step 5: Meanwhile, cook bowtie pasta according to package instructions in a separate pot. Drain and set aside.

Step 6: Stir half and half (or whole milk) into the skillet, then add freshly grated Parmesan cheese. Stir until the sauce becomes creamy and the cheese is melted.

Step 7: Season with salt, black pepper, and red pepper flakes. Stir and let the flavors meld for 2-3 minutes.

Step 8: Add cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy sauce.

Step 9: Serve hot, garnished with fresh parsley for a burst of color and freshness.

Tips & Variations

For added depth, try substituting half the beef broth with chicken broth or adding a splash of white wine before simmering.

Use fresh Parmesan cheese for the best melting and flavor. Pre-grated cheese may contain additives that affect creaminess.

Adjust red pepper flakes to your preferred spice level or omit for a milder dish.

Swap bowtie pasta for penne or rotini if desired—a shape that holds sauce well.

Add steamed vegetables like broccoli or peas for extra color and nutrition.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the pasta separately, then combine and reheat when ready to serve. Just be sure to store components properly in the fridge.

Is there a substitute for half and half?

You can use whole milk or even a mix of milk and cream as alternatives. For a lighter option, just milk works fine but may result in a less creamy sauce.