Creamy Garlic Beef Pasta

This single-pot rich beef and buttery garlic pasta turns basic items into a fancy dinner without much cleanup. Mixing al dente pasta, juicy beef, and a velvety garlic butter mix creates a dish that feels like takeout from your favorite restaurant.

This pasta combo became my go-to last winter when I wanted something filling but couldn't handle complex cooking. Now my teens ask for it by name whenever their friends come over for dinner.

Ingredients

• Olive oil: Makes the foundation for getting the beef nice and brown
• Ground beef: Gives hearty substance and deep taste go with 80/20 for the right fat balance
• Fresh garlic cloves: Bring key flavor depth chop them right before cooking for strongest aroma
• Beef broth: Creates the tasty sauce base pick reduced salt for better taste control
• Milk: Adds smoothness without feeling too heavy but swap in heavy cream for a more indulgent twist
• Pasta: Types with grooves or twists like penne or rotini grab more sauce in each mouthful
• Italian seasoning: Brings herbal richness with no extra work find mixes containing oregano thyme and basil
• Parmesan cheese: Adds salty depth and helps thicken fresh grated works way better than packaged kind
• Butter: When added last creates a smooth luxurious finish to your sauce get unsalted for better control

Easy Cooking Steps

Cook the Beef:

Warm olive oil in a big deep pan on medium heat until it glistens but isn't smoking. Toss in ground beef breaking it into tiny chunks with your spoon. Let it sit untouched for about 2 minutes before mixing to get some tasty browning. Keep cooking for 34 more minutes until mostly browned but still juicy.

Add Flavors:

Mix minced garlic salt pepper and red pepper flakes if you want into the browned meat. Keep stirring for just one minute so the garlic gets fragrant but not brown which makes it taste bitter. You'll notice right away how your kitchen smells amazing.

Make Your Sauce Base:

Pour in beef broth and milk stirring well to get all the tasty bits off the bottom of the pan. The liquid will quickly turn light brown as it mixes with the meat juices.

Add the Pasta:

Drop dry pasta straight into the liquid making sure it's mostly covered. Sprinkle Italian seasoning all over. Bring to a gentle bubble not a hard boil which might curdle the milk. Cover and cook for 1215 minutes stirring every 34 minutes so nothing sticks. Try a piece of pasta to check if it's done it should be soft but with a tiny bit of firmness.

Complete Your Sauce:

Turn heat down once pasta is cooked. Add parmesan cheese and butter stirring gently but steadily until they're fully melted in. The sauce will noticeably thicken and look shiny. Let it sit uncovered for 2 minutes to thicken more before serving.

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The butter and garlic finish really takes this dish from ordinary pasta to something memorable. I learned this trick from my Italian grandma who always said a bit of butter at the end makes what she called velluto the Italian word for velvet. When cold butter meets hot pasta and slowly melts making streams of richness throughout your dish it's truly wonderful.

Save for Later and Storage

This pasta stays good surprisingly well for a creamy dish. Put leftovers in a sealed container in the fridge for up to 3 days. The pasta will soak up more sauce as it sits getting even more flavorful though a bit less saucy. When warming up add a splash of milk or broth to bring back the creaminess and stir often. Don't try freezing this dish as the dairy tends to separate when thawed.

Quick Changes

The main recipe works as a great starting point for making it your own. For extra veggies toss in 2 cups of baby spinach or kale during the final 2 minutes of cooking just enough time to soften without losing their bright color. Cooked mushrooms bring earthy flavors mix them in with the garlic. For a taste of the Mediterranean add cut cherry tomatoes roasted red peppers and olives. Ground turkey can swap in for beef for something lighter though you'll want to add another tablespoon of olive oil since turkey isn't as fatty.

What to Serve With It

This filling pasta tastes great by itself but goes really well with simple sides that cut through its richness. A fresh green salad with lemon dressing gives a nice contrast. Garlic bread works great for soaking up extra sauce. For a bigger meal add roasted broccoli or asparagus for color and nutrients. A glass of medium red wine like Chianti or Merlot fits the flavors just right.

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Frequently Asked Questions

→ What type of pasta can I substitute?

Feel free to use rotini, fettuccine, or penne. Just keep an eye on cooking times so the pasta doesn’t overcook.

→ How do I make it richer?

Replace milk with some heavy cream for an extra luxurious texture and flavor.

→ What else can I add for more flavor?

Sauté spinach or mushrooms before adding liquid, or top everything with extra parmesan for a perfect finish.

→ Can I make a lighter version?

Go with ground turkey instead of beef, and switch to low-fat milk for a leaner option.

→ How do I store leftovers effectively?

Place leftovers in an airtight container in the fridge for up to three days. Add a splash of broth or milk when reheating to maintain creaminess.