Beef with Garlic Butter Pasta

This hearty, one-pot Beef and Garlic Butter Pasta has been my go-to dinner solution for years when I need something comforting yet quick. The combination of savory ground beef, aromatic garlic, and rich butter creates a silky sauce that clings perfectly to every pasta strand, making each bite a delicious experience.

I first created this recipe during a particularly busy week when I needed something that would please everyone without keeping me in the kitchen all evening. Now it appears on our dinner table at least twice a month, especially when comfort food cravings strike.

Ingredients

• Ground beef: 1 lb, the backbone of this dish providing richness and protein. Look for 85/15 lean-to-fat ratio for best flavor without excess grease
• Butter: 2 tablespoons, creates the silky base for the sauce. Use unsalted to control sodium levels
• Garlic: 4 cloves, minced, provides aromatic depth. Fresh is vastly superior to pre-minced in this recipe
• Dried Italian seasoning: 1 teaspoon, offers complex herbal notes. Choose a blend with oregano, basil, and thyme for best results
• Beef broth: 1/2 cup, adds savory depth and cooking liquid for the pasta. Low-sodium varieties work perfectly
• Parmesan cheese: 1/2 cup, grated, brings nutty umami flavor. Freshly grated melts more smoothly than pre-packaged
• Pasta: 8 ounces, the vehicle for all that delicious sauce. Medium shapes like penne capture sauce well
• Heavy cream: 1/2 cup, optional, creates luxurious creaminess. Room temperature incorporates better
• Salt and pepper: Enhances all other flavors. Taste before adding as Parmesan contributes saltiness
• Fresh herbs: Optional, brighten the finished dish. Italian parsley or basil work beautifully
• Red pepper flakes: Optional, add gentle heat without overwhelming. Start with a pinch

Step-by-Step Instructions

Cook the Beef:

Heat a large Dutch oven or deep skillet over medium heat and add the butter, allowing it to melt completely until it begins to foam slightly but not brown. Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes, stirring occasionally until the meat develops a deep brown color with no pink remaining. Drain excess fat but leave about a tablespoon for flavor.

Sauté Garlic and Seasoning:

Add the minced garlic directly to the browned beef and reduce heat to medium-low to prevent burning. Sprinkle the Italian seasoning over the mixture and stir continuously for 1-2 minutes until the garlic becomes aromatic and softens but does not take on any color. The fragrance will intensify noticeably when ready.

Add Broth and Pasta:

Pour the beef broth into the pot, using a wooden spoon to scrape up any flavorful brown bits from the bottom. Add the uncooked pasta and stir well to ensure every piece is coated and submerged as much as possible. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Cover with a tight-fitting lid and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. The pasta should absorb most of the liquid and become tender but still have a slight bite.

Add Cheese and Cream:

Once pasta reaches al dente texture, remove from heat and immediately stir in the grated Parmesan cheese, adding it in three batches while stirring continuously to create a smooth sauce. If using heavy cream or milk, pour it in slowly while stirring to prevent separation, allowing the heat of the pasta to warm it through without returning the pot to the heat source.

Season to Taste:

Sample the pasta and adjust with salt and freshly ground black pepper as needed. Remember that Parmesan adds saltiness, so start with less salt than you think necessary. For those who enjoy heat, sprinkle a pinch of red pepper flakes and stir through for even distribution.

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You Must Know

• This recipe reheats beautifully without drying out, perfect for meal prep
• Everything cooks in one pot, saving time on cleanup
• The starch from cooking pasta directly in the sauce creates natural creaminess
• Can be easily doubled for larger families or gatherings
• Pasta continues to absorb liquid as it sits, so sauce thickness can be adjusted with extra broth

The secret to this dish's addictive quality lies in properly browning the beef. My grandmother always taught me that taking the extra few minutes to develop a deep mahogany color on ground meat transforms a simple dish into something memorable. I've followed this advice faithfully, and it's what makes this pasta dish stand out from similar quick weeknight recipes.

Perfect Pasta Selection

The pasta shape you choose significantly impacts the final dish. Medium shapes like penne, rotini, or farfalle hold the sauce in their crevices, creating perfect bites. Long pasta like spaghetti or linguine works well too, though it requires more attention during cooking to prevent clumping. For a truly authentic Italian approach, slightly undercook the pasta by about a minute from the package directions, as it will continue to absorb liquid and cook further as it rests.

Make It Your Own

This recipe welcomes customization based on what you have available. For an extra vegetable boost, stir in a handful of baby spinach or arugula just before serving, allowing the residual heat to wilt the greens. Sautéed mushrooms add earthy depth, while diced bell peppers bring sweetness and color. For a more complex flavor profile, add a tablespoon of tomato paste when cooking the garlic, or finish with a splash of balsamic vinegar for brightness. The possibilities are endless without compromising the quick cooking time.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to loosen the sauce, as the pasta will have absorbed liquid during storage. Warm gently over medium-low heat, stirring occasionally to prevent sticking. This dish does not freeze well due to the pasta's tendency to become mushy when thawed, so plan to enjoy it within a few days of preparation. For meal prep, you can cook the beef mixture ahead of time and refrigerate, then complete the recipe with fresh pasta when ready to serve.

Recipe Questions & Answers

→ Can I use another type of meat instead of beef?

Yes, you can substitute the ground beef with ground turkey, chicken, or sausage for a different flavor.

→ How can I make this dish gluten-free?

To make it gluten-free, use gluten-free pasta as a substitute for regular pasta.

→ How can I add more vegetables to this dish?

You can toss in sautéed spinach, mushrooms, or bell peppers for added flavor and nutrients.

→ Can I make this dish dairy-free?

Yes, use plant-based butter and skip the Parmesan cheese or substitute it with a dairy-free alternative.

→ How spicy is this dish?

The dish is mild unless you add red pepper flakes or fresh chili for extra heat. Adjust to your preference.