Here’s a detailed recipe for a One-Pot Creamy Beef and Garlic Butter Pasta—rich, flavorful, and minimal cleanup:
Ingredients (serves 3–4)
- 8 oz (225 g) pasta (penne, fettuccine, or your choice)
- 1 lb (450 g) ground beef
- 3–4 cloves garlic, minced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cups beef broth (or water + bouillon)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (or mix of oregano, basil, thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Beef:
- In a large deep skillet or pot, melt 1 tbsp butter over medium heat.
- Add the ground beef and cook until browned. Break it into small pieces as it cooks.
- Season lightly with salt, pepper, and half the Italian herbs.
- Remove the beef from the pan and set aside.
- Sauté Aromatics:
- In the same pan, add the remaining butter.
- Sauté the onion until translucent (~3 min).
- Add the garlic and cook for 30 seconds until fragrant.
- Add Pasta and Liquids:
- Pour in the pasta, beef broth, and cream. Stir gently to combine.
- Bring to a simmer over medium heat.
- Cook Pasta:
- Cover partially and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to a creamy consistency.
- If the pasta absorbs too much liquid, add a little more broth or cream as needed.
- Finish the Dish:
- Return the cooked beef to the pot.
- Stir in Parmesan cheese and remaining herbs.
- Taste and adjust salt and pepper.
- Serve:
- Plate the pasta and garnish with fresh parsley and extra Parmesan if desired.
Tips
- For extra richness, swirl in 1–2 tbsp of cream cheese at the end.
- Add vegetables like spinach, mushrooms, or peas for color and flavor.
- Using freshly grated Parmesan makes a noticeable difference in creaminess.
If you want, I can also give you a faster, slightly “cheat” version that only uses one pot and takes under 20 minutes—perfect for weeknights. Do you want me to do that?
