Garlic Butter Beef Pasta (Print Version)
# Ingredients:
→ Base Layer with Pasta and Beef
01 -
1 lb (450g) ground beef
02 -
2 tablespoons olive oil
03 -
12 oz (340g) farfalle (bowtie pasta)
04 -
1 small onion, diced finely
05 -
2 cloves garlic, crushed
06 -
1/2 teaspoon chili flakes (optional)
07 -
1 teaspoon dried Italian herbs
08 -
Salt and a pinch of pepper for seasoning
→ Rich and Creamy Garlic Butter Sauce
09 -
3 tablespoons butter (unsalted)
10 -
2 cloves garlic, finely minced
11 -
1 tablespoon regular flour
12 -
1 cup (240ml) milk
13 -
1/2 cup (50g) Parmesan, grated
14 -
2 tablespoons chopped fresh parsley
15 -
1 cup (100g) shredded mozzarella
# Instructions:
01 -
Cook farfalle till firm but tender, saving 1/2 cup of its water before draining.
02 -
In hot oil, sauté beef till brown, toss in onions and garlic. Stir in spices when veggies soften.
03 -
Butter goes in first, then garlic and flour. Slowly whisk in milk as it thickens up.
04 -
Blend beef and pasta into sauce with cheeses. Use reserved pasta water to adjust thickness.
05 -
Sprinkle parsley and more Parmesan on top if that’s your thing.
# Notes:
01 -
Swap beef for ground chicken or turkey if preferred.
02 -
Add extras like mushrooms or spinach for something green.
03 -
Keep leftovers in the fridge for up to three days.