Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Cheese grater
- Sharp knife and cutting board
Step-by-Step Instructions
I always start by bringing a large pot of well-salted water to a boil for the pasta. I add the bowties and cook them according to the package directions for al dente. It’s crucial to cook them just shy of being fully soft because they’ll finish cooking in the sauce later. I reserve about a cup of the starchy pasta water before draining, then set the pasta aside. This starchy water is liquid gold for adjusting the sauce consistency later. While the pasta cooks, I start the sauce. In my large skillet over medium-high heat, I add the olive oil and then the ground beef. I break it up with my wooden spoon and let it cook undisturbed for a minute to get a nice sear—that’s where the deep flavor starts.
Once the beef is browned and no longer pink, I add the diced onion. I let it cook with the beef for about 4-5 minutes until it turns soft and translucent. Then, I add the minced garlic and dried Italian seasoning, stirring for just 30 seconds until incredibly fragrant. You have to be careful not to burn the garlic here; it turns bitter fast. Now, I sprinkle the two tablespoons of flour all over the beef and onion mixture. I stir and cook this for a full minute. This step cooks out the raw flour taste and creates the roux that will thicken our sauce beautifully.
Next, I slowly pour in the beef broth while stirring constantly. This helps prevent any lumps from the flour. I use my spoon to scrape up all the delicious browned bits from the bottom of the pan—that’s pure flavor! I bring the mixture to a simmer and let it thicken for about 2-3 minutes. Then, I reduce the heat to medium-low and stir in the heavy cream. I let the sauce simmer gently for another 3-4 minutes, allowing it to reduce and coat the back of a spoon. The sauce should be noticeably thicker now.(See the next page below to continue…)