This dish is a weeknight lifesaver, offering bold flavors with the convenience of one pot. The garlic butter base enhances the beef, while the simmered pasta absorbs all the savory goodness. Cream and Parmesan finish it off with a silky, indulgent texture that everyone will love.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Ground beef | 1 pound |
| Yellow onion, finely diced | 1 small |
| Garlic cloves, minced | 4 |
| Unsalted butter | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Paprika | 1/2 teaspoon |
| Salt and black pepper | To taste |
| Beef broth | 2 1/2 cups |
| Pasta (penne or rotini) | 8 oz |
| Heavy cream | 1/2 cup |
| Grated Parmesan cheese | 1/2 cup |
| Fresh parsley, chopped | For garnish |
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and butter, cooking for 1 minute until fragrant.
- Season with Italian seasoning, paprika, salt, and pepper. Stir to coat the beef evenly.
- Pour in beef broth and bring to a boil. Add pasta, cover, and reduce heat to a simmer. Cook 10–12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Reduce heat to low. Stir in heavy cream and Parmesan until the sauce is creamy and coats the pasta. Simmer uncovered 2–3 minutes to thicken.
- Garnish with chopped parsley and serve hot with extra Parmesan if desired.
Troubleshooting & Consistency Tips
- Sauce too thin? Simmer uncovered a few more minutes, stirring often.
- Sauce too thick? Add a splash of warm broth or cream.
- Pasta undercooked? Add 1/4 cup more broth and simmer 2–3 minutes.
- Not creamy enough? Stir in extra Parmesan or a tablespoon of butter.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container up to 4 days. Reheat with a splash of cream or broth.
- Freezer: Not ideal due to cream, but possible. Reheat gently and stir in cream to restore texture.
- Make-Ahead: Pre-cook beef mixture and refrigerate. Add broth and pasta when ready to finish the dish.
Why This Recipe Works
One-pot meals save time without sacrificing flavor. The garlic butter elevates the beef, and simmering the pasta in broth ensures every bite is infused with savory goodness. Cream and Parmesan create a silky, indulgent sauce that balances comfort and simplicity perfectly.
Expert Tips
- Use rotini, penne, or shells—they hold sauce beautifully.
- Grate Parmesan fresh for a smoother melt.
- Deglaze the pan with a splash of white wine before adding broth for extra depth.
- Stir in baby spinach or peas at the end for color and nutrition.
- Serve with garlic bread or a crisp salad for a full meal.
