Ingredients
- 1 lb ground beef (85–90% lean)
- 1 tbsp olive oil (only if pan is dry)
- 2 tbsp unsalted butter, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced, divided
- 2 tbsp tomato paste
- 1 tsp Italian seasoning or ½ tsp paprika
- 0.75 tsp kosher salt, plus more to taste
- 0.5 tsp black pepper
- 2.5 cups low-sodium beef broth, hot (plus extra as needed)
- 1 cup whole milk (2% works)
- 12 oz farfalle (bowtie) pasta, dry
- 4 oz cream cheese, cubed and softened (optional but luxe)
- 1.5 cups shredded low-moisture mozzarella (6 oz)
- 0.5 cup finely grated parmesan
- 1 pinch red pepper flakes (optional)
- 2 tbsp chopped parsley
Equipment
- 12-inch deep skillet with lid
- Instant-read thermometer
- Wooden spoon
Method
- Heat a wide 12-inch skillet over medium-high. Add beef, ½ tsp salt, and pepper; cook, breaking up, until browned and 160°F. Drain excess fat if needed.
- Add 1 tbsp butter and onion; sauté 3–4 minutes. Stir in 2 cloves garlic and tomato paste; cook 1 minute.
- Add broth, milk, Italian seasoning/paprika, red pepper flakes if using, and dry bowtie pasta. Stir well and bring to a lively simmer.
- Reduce to medium; cook 12–14 minutes, stirring often, until pasta is al dente and sauce is creamy. Add hot broth a few tablespoons at a time if needed.
- Lower heat. Stir in cream cheese until melted. Off heat, add mozzarella and parmesan in handfuls, stirring until smooth.
- Melt remaining 1 tbsp butter with remaining 2 cloves garlic in a small pan (30–60 sec). Stir into pasta with parsley. Season to taste; rest 3–5 minutes and serve.
Nutrition
Calories: 560kcalCarbohydrates: 52gProtein: 29gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gTrans Fat: 1gCholesterol: 90mgSodium: 820mgPotassium: 540mgFiber: 3gSugar: 6gVitamin A: 620IUVitamin C: 3mgCalcium: 280mgIron: 3mg
Notes
Lighter: Use 93% beef, 1 cup mozzarella total, and 1% milk.
Gluten-free: Use GF pasta and 1:1 broth adjustments.
Dairy-free: Omit cheeses and milk; use unsweetened oat milk + 2 tbsp nutritional yeast for cheesy vibe.
Picky-kid tip: Skip red pepper flakes and parsley; keep flavors mild.
Gluten-free: Use GF pasta and 1:1 broth adjustments.
Dairy-free: Omit cheeses and milk; use unsweetened oat milk + 2 tbsp nutritional yeast for cheesy vibe.
Picky-kid tip: Skip red pepper flakes and parsley; keep flavors mild.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!