Ingredients
Scale
- 12 ounces bowtie pasta (farfalle)
- 1 pound lean ground beef (85% lean works well)
- 4 cloves garlic, minced (Nonna Rosa always said garlic is the soul of Italian cooking!)
- 1 small yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 cup heavy cream (substitute with half-and-half for a lighter option)
- 1 cup freshly grated Parmesan cheese (never use pre-grated for the best melt and flavor)
- 1/2 cup low-sodium beef broth
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional but adds a lovely freshness)
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant.
- Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning. This step always reminds me of standing on a flour-dusted stool as a toddler, watching Nonna Rosa lovingly stir garlic into her sauce.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. Season with salt, pepper, and the dried Italian seasoning.
- Pour in the beef broth and bring to a gentle simmer, scraping up any browned bits from the pan. This broth adds a depth of flavor that makes the dish feel truly home-cooked.
- Reduce the heat to low and stir in the heavy cream. Let it cook for 2-3 minutes until slightly thickened.
- Add the Parmesan cheese gradually, stirring continuously until the sauce is creamy and smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Toss the cooked bowtie pasta into the sauce, making sure every piece is coated in that luscious garlic-Parmesan goodness.
- Serve immediately, garnished with freshly chopped parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
