- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment Needed
- Large pot for boiling pasta
- Skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Serving bowl
Step-by-Step Instructions
To begin, I always boil the water before adding the bowtie pasta. It’s essential to salt the water; trust me, it makes a huge difference in flavor. I never skip this step! Once the pasta is in, I remember to set a timer for about 10-12 minutes, so it’s perfectly al dente. While the pasta is cooking, I can focus on the beef and sauce. Multi-tasking is the name of the game in my kitchen!
In another skillet, I brown the ground beef along with the diced onion. The sizzling sound of the meat hitting the hot skillet is music to my ears. It fills my kitchen with that mouthwatering aroma of caramelized onion and beef. I’m always careful not to rush this step; letting the beef brown thoroughly adds so much depth to the flavor that you just can’t replicate by tossing everything in at once.
Next, I stir in the minced garlic once the beef is browned and the onion is translucent. It only takes a minute for the garlic to become fragrant, and I have to remind myself to stir constantly so it doesn’t burn. Once I can smell that garlic goodness, I add the beef broth and let it simmer for a few minutes. This is where you can really start to taste how the layers of flavor are building up; it’s simply divine! (See the next page below to continue…)