Description
There’s nothing quite like a warm, hearty bowl of pasta to bring comfort after a long day. This Garlic Beef Pasta is a dish that feels like a hug in a bowl—rich, savory, and packed with flavor. With tender beef, aromatic garlic, and a creamy, well-seasoned sauce, it’s the kind of meal that brings everyone to the table. Whether you’re cooking for a weeknight dinner or looking for something special yet simple, this dish is sure to impress.
The beauty of this recipe lies in its balance—garlicky goodness without being overpowering, tender bites of beef, and a velvety sauce that coats each pasta strand perfectly. It’s a dish that satisfies cravings for something both indulgent and homey. Plus, it’s easy to make with pantry staples and comes together in under an hour!
Ingredients
- 12 ounces pasta (penne, fettuccine, or your favorite)
- 1 pound ground beef
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Once fully cooked, drain any excess grease.
Add the chopped onion to the beef and cook for 2–3 minutes until softened. Then, stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Sauté for another minute until fragrant.
Pour in the diced tomatoes and beef broth, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. Then, reduce the heat to low and stir in the heavy cream.
Gradually mix in the shredded mozzarella and Parmesan cheese, stirring until melted and the sauce becomes smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
Add the cooked pasta to the skillet and toss until evenly coated in the creamy garlic beef sauce. Taste and adjust seasoning with salt and black pepper as needed.
Garnish with fresh parsley and extra Parmesan cheese before serving. Enjoy this rich, comforting dish while it’s hot!
Notes
- This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
- If reheating, add a splash of milk or broth to keep the sauce creamy.
- Want to make it lighter? Swap the heavy cream for half-and-half or a light cream alternative.