Description
A rich and satisfying creamy beef pasta dish made with tender ground beef, a velvety Parmesan cream sauce, and perfectly cooked pasta. Ideal for cozy dinners and comforting family meals.
Ingredients
12 oz (340 g) penne or rigatoni pasta
1 lb (450 g) lean ground beef
1 tablespoon olive oil (15 ml)
1 small yellow onion, diced (1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon Italian seasoning (2 g)
1/2 teaspoon paprika (1 g)
2 tablespoons tomato paste (30 g)
1 1/2 cups beef broth (360 ml)
1 cup heavy cream (240 ml)
1/2 cup whole milk (120 ml)
1 cup grated Parmesan cheese (100 g)
1 tablespoon all-purpose flour (8 g)
2 tablespoons unsalted butter (28 g)
1/2 cup reserved pasta water (120 ml)
2 tablespoons chopped parsley (8 g)
Instructions
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup (120 ml) pasta water and drain.
Heat olive oil in a skillet. Cook ground beef until browned. Drain excess fat if needed.
Add onion and cook until softened. Stir in garlic and cook briefly.
Season with salt, pepper, Italian seasoning, and paprika. Stir in tomato paste.
Melt butter in the pan, whisk in flour, and cook 1 minute.
Gradually add beef broth, heavy cream, and milk. Simmer until thickened.
Stir in Parmesan cheese until smooth. Adjust consistency with reserved pasta water.
Add cooked pasta and toss to coat. Garnish with parsley and serve.
Notes
Use freshly grated Parmesan for best melting results.
Reserve pasta water to control sauce consistency.
Add vegetables like spinach or mushrooms for variation.
Reheat leftovers gently with a splash of milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes