Tasty Beef Garlic Pasta

This one-pot beefy pasta with creamy garlic butter sauce is what you need when you want something tasty and comforting without spending all night cooking. Every bit of pasta gets coated in buttery garlic goodness while the beef adds that hearty protein kick, making a meal that seems fancy but comes together really fast.

I came up with this dish during a crazy busy week when I hadn't planned anything for dinner. What started as just throwing together whatever was in my pantry quickly turned into something my teens now beg for almost every week.

Ingredients

• Ground beef: Gives you that filling protein punch; go with 80/20 for taste or something leaner if that's your thing
• Butter: Makes the sauce super rich; grab unsalted so you can add salt your way
• Fresh garlic cloves: Adds that wow factor; skip the jarred stuff and go fresh for way better flavor
• Italian seasoning: Packs herby flavor without needing ten different spice bottles
• Beef broth: Pumps up the meaty taste while helping make the sauce; pick low-sodium if you're watching your salt
• Parmesan cheese: Brings that tangy, salty kick and helps thicken things up; grate it yourself for the best melt
• Pasta: Works as your main filler; penne's great but honestly any shape you've got works fine
• Water: Helps cook the pasta right in the sauce; just add more if things look dry
• Heavy cream (optional): Makes everything super velvety; even a tiny bit makes a huge difference

Step-by-Step Instructions

Brown the Beef:

Toss your ground beef in a big deep pan over medium-high heat and break it up with a spoon as it cooks. You want it nicely browned for extra flavor - this takes about 5-7 minutes until you don't see any pink anymore. Throw in some salt and pepper while it's cooking. Drain most of the fat but keep a little bit for taste.

Create the Garlic Butter Base:

Turn the heat down to medium and drop your butter in the same pan until it's all melty. Toss in your chopped garlic and stir it around for exactly a minute and a half. You want it smelling good and looking light gold, not brown or it'll taste bitter. This mix is what'll make your whole dish taste amazing.

Cook Pasta Directly in the Pan:

Dump your dry pasta right in, then pour beef broth and water over it. Mix everything really well so none of the pasta sticks together. Let it come to a gentle boil then turn it down and let it simmer uncovered for 10-12 minutes, giving it a stir every now and then. The pasta soaks up all that tasty liquid and lets out starch that makes your sauce naturally thick. Keep checking the pasta toward the end so it's just right.

Finish with Beef and Cheese:

Put your cooked beef back in and mix it through all the pasta. Sprinkle your Parmesan and Italian seasoning all over, stirring until the cheese completely melts. If you're using heavy cream, now's when you'd add it - just fold everything together gently. Let it all bubble together for another minute or two so the flavors can mix and your sauce gets just how thick you want it.

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That garlic butter combo is what really makes this more than just another pasta dish. I learned this trick watching an old Italian grandma cook in her tiny Florence kitchen. She always said letting the garlic slowly flavor the butter before adding anything else gives you that deep taste without that sharp garlic bite.

Perfect Pasta Texture

The magic of this one-pot dish is cooking pasta right in the sauce instead of separately. You'll need to keep an eye on how much liquid is in there while it's cooking. If your pasta seems too hard and the liquid's disappearing too fast, just splash in a bit more water or broth. If your pasta's done but there's too much liquid left, just let it bubble without a lid for a few more minutes. You want your pasta tender but still with a tiny bit of bite to it. This way of cooking makes your sauce naturally thick because the pasta puts all its starch right into the cooking liquid.

Simple Substitutions

You can switch up this recipe based on what you've got at home. Ground turkey or chicken works instead of beef if you want something lighter. You can use those plant-based meat alternatives to make it vegetarian-friendly. Don't have Italian seasoning? Just throw in some dried oregano, basil and thyme. Cream cheese can do the job if you don't have heavy cream. If you can't do dairy, use olive oil instead of butter and try nutritional yeast instead of Parmesan. It'll still taste great with these swaps, which makes it super flexible for different diets.

Veggie Boost Options

Make this a complete meal by throwing in some veggies. Frozen peas added during the last two minutes add color and a sweet pop. Baby spinach tossed in just before serving wilts down and adds nutrients and bright green color. Mushrooms give a meaty texture and rich flavor - just cook them with your beef. Small-chopped bell peppers added with the garlic bring sweetness and vitamins. Cut some cherry tomatoes in half and mix them in at the end for juicy bursts that cut through the richness.

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Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! Though penne or spaghetti work great, you can use any pasta shape you like. Smaller shapes such as rotini or farfalle stay nice and firm when cooked this way. Just remember to tweak your cooking time a bit depending on what pasta you pick.

→ How do I make this dish vegetarian?

Simply swap out the beef for a meat alternative, chopped mushrooms, or a combo of chunky veggies like zucchini and bell peppers. Just make sure to use vegetable broth instead of beef broth to keep it fully vegetarian.

→ Can I make this ahead of time?

It's tastiest when fresh, but you can keep leftovers in the fridge for up to 3 days. The pasta might soak up more of the sauce, so add a little broth or cream when warming it up on low heat. Make sure to stir often so it doesn't stick to the pan.

→ What can I serve with this pasta dish?

This one-pan meal stands well on its own, but goes great with a basic green salad, some garlic bread, or roasted veggies for a full dinner. If you drink wine, a medium red really brings out the flavors.

→ How can I make this dish spicier?

Toss in some red pepper flakes while cooking the garlic to spread heat throughout. You could also mix in chopped jalapeños, a few drops of hot sauce, or extra black pepper. Put some hot pepper flakes on the table so everyone can make theirs as spicy as they want.

→ Can I use milk instead of heavy cream?

Sure, you can use regular milk instead of heavy cream, but your sauce won't be as thick and rich. Half-and-half works as a good middle option. If you go with low-fat milk, add it after taking the pan off the heat so it doesn't curdle.