I first made this Creamy Beef & Bowtie Pasta on one of those weeknights where the pantry was sparse, but the craving for comfort was huge. I had some ground beef, a lonely box of farfalle, and a desire for something more luxurious than plain spaghetti. What came together in one pot was nothing short of a weeknight miracle. As the sauce thickened, my kitchen filled with the rich, savory aroma of garlic and herbs, creamy Parmesan, and perfectly browned beef. Twirling that first forkful—a bowtie pasta pocket brimming with the velvety, meaty sauce—was pure, uncomplicated bliss. It was the kind of hearty, satisfying dish that makes everyone ask for seconds, and it’s been in my regular rotation ever since.
Why You’ll Love This Recipe
You are going to love this recipe because it answers the eternal “what’s for dinner?” question with a solution that’s fast, incredibly satisfying, and feels far more indulgent than the effort required. It’s a one-pan wonder (plus a pot for pasta) that delivers restaurant-quality creaminess and flavor on a tight schedule. From my experience, this is the dish that pleases every palate at the table—kids adore the fun pasta shape and mild sauce, while adults appreciate its hearty, comforting depth. It’s your new secret weapon for a stress-free, crowd-pleasing dinner.
Ingredients
- 1 lb ground beef (80/20 blend for flavor)
- 8 oz bowtie pasta (farfalle, about 3 ½ cups dry)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Let’s talk ingredients, because a few smart choices here elevate this from good to great. For the ground beef, the 80/20 blend is key. That bit of fat renders as it cooks, creating a flavorful fond in the pan that becomes the base of your sauce. Leaner beef will leave you wanting. The heavy cream is non-negotiable for that lush, velvety texture; milk will simply not thicken or coat the pasta the same way. For the Parmesan, always grate it fresh from a block. The pre-grated stuff in a canister contains anti-caking agents that prevent it from melting smoothly into the sauce, leaving you with a grainy texture. Trust me, the extra minute of grating makes a monumental difference.(See the next page below to continue…)