Description
A rich and satisfying creamy beef pasta dish featuring tender ground beef, al dente fettuccine, and a luscious Parmesan-infused cream sauce seasoned with Italian herbs and garlic. Ready in just 40 minutes, this comforting meal is perfect for a hearty family dinner.
Ingredients
Scale
Beef and Pasta
- 1 lb ground beef or sirloin
- 8 oz fettuccine or pasta of your choice
Sauce and Seasoning
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, chopped
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare Your Ingredients: Gather all ingredients. Chop the onion and garlic while bringing a large pot of salted water to a boil for the pasta.
- Cook the Pasta: In the boiling salted water, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Ground Beef: Increase heat to medium-high. Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through, about 6-8 minutes. Drain any excess fat if necessary.
- Create the Creamy Sauce: Reduce heat to medium-low. Stir in the heavy cream and Italian seasoning, and gently simmer the sauce until it slightly thickens, about 5 minutes. Season with salt and pepper to taste.
- Toss Everything Together: Add the cooked pasta directly into the skillet with the creamy beef sauce. Toss well to coat the pasta evenly, then stir in the freshly grated Parmesan cheese until melted and incorporated.
Notes
- For a lighter version, substitute half-and-half for heavy cream but expect a less rich sauce.
- Feel free to use other pasta shapes such as penne or rigatoni based on your preference.
- Garnish with fresh parsley or basil for an added fresh touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or microwave, adding a splash of cream or milk if the sauce is too thick.
