Description
This One Pot Creamy Beef and Garlic Butter Pasta is a comforting and hearty dish that combines tender ground beef, rich garlic butter, and a creamy Parmesan sauce, all cooked together in a single pot for easy preparation and cleanup. Perfect for a satisfying weeknight dinner, this recipe delivers rich flavors and creamy textures in just 30 minutes.
Ingredients
Scale
Ingredients
- 8 oz pasta
- 1 lb ground beef
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare the pot: In a large pot, melt 2 tablespoons of butter over medium heat until fully melted and bubbling slightly.
- Brown the beef: Add 1 pound of ground beef to the pot. Cook, stirring occasionally, until the beef is fully browned and no longer pink, about 6-8 minutes.
- Add garlic: Stir in 4 cloves of minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add liquids and pasta: Pour in 2 cups of beef broth and 1 cup of heavy cream. Add 8 ounces of pasta to the pot and stir to combine everything evenly.
- Simmer the pasta: Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, until the pasta is tender and the sauce has thickened, about 12-15 minutes.
- Incorporate cheese and season: Once the pasta is cooked, stir in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
- Serve: Spoon the creamy beef and garlic butter pasta into bowls and serve immediately while hot for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for better melting and flavor.
- Adjust seasoning as needed; you can add a pinch of red pepper flakes for a spicy kick.
- If the sauce becomes too thick, add a splash of beef broth or water to loosen it.
- This dish pairs well with a green side salad or steamed vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a little extra cream or broth.
