Description
A rich and comforting Creamy Garlic Beef Pasta recipe featuring tender ground beef, aromatic garlic and onions, and a luscious Parmesan cream sauce tossed with fettuccine or your favorite pasta. Perfect for a satisfying weeknight dinner that comes together quickly with simple ingredients.
Ingredients
Scale
Pasta
- 8 oz fettuccine or pasta of your choice
Meat and Aromatics
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 small onion, diced
Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and sauté until the onion turns translucent and fragrant, about 3-4 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet. Cook, breaking it into small pieces, until it is browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Season the Meat: Stir in Italian seasoning, salt, and pepper. Adjust seasoning according to taste preferences.
- Add the Cream: Pour in the heavy cream and stir well to combine. Let the mixture simmer on low heat for 3-5 minutes until the sauce thickens slightly.
- Incorporate Parmesan Cheese: Add grated Parmesan cheese to the sauce and stir until fully melted and creamy.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing well to coat the pasta evenly with the creamy garlic beef sauce.
- Garnish and Serve: Remove from heat, garnish with fresh parsley if desired, and serve immediately for the best flavor and texture.
Notes
- You can use any pasta shape you prefer; fettuccine works beautifully for this recipe.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- If you prefer a spicier kick, add red pepper flakes when sautéing the garlic and onion.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
