Why You’ll Love It

Ingredients

• 8 oz dried pasta (about 2 cups) — penne, fusilli, rigatoni, or fettuccine
• 1 lb ground beef
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 cups chicken broth (or beef broth for a deeper flavor)
• 1 cup heavy cream (substitute half-and-half for a lighter version)
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• Red pepper flakes (optional)
• Optional: 1 cup sliced mushrooms or 2 cups baby spinach
• Fresh parsley, for garnish

Instructions

1. Brown the beef.
   In a large pot or deep skillet, cook 1 lb ground beef over medium-high heat for 5–7 minutes until fully browned. Break it apart as it cooks. Drain excess grease if needed.
2. Sauté the garlic in butter.
   Reduce heat to medium. Add 3 tbsp unsalted butter and 4 minced garlic cloves. Cook 1–2 minutes until fragrant and lightly golden — avoid burning the garlic.
3. Cook the pasta in broth.
   Add the pasta, 2 cups chicken broth, 1 tsp Italian seasoning, salt, and black pepper. Stir so the pasta is submerged. Bring to a boil, then reduce to a simmer. Cook 8–10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
4. Make it creamy.
   Stir in 1 cup heavy cream and 1 cup freshly grated Parmesan. Simmer 2–3 minutes until sauce thickens and coats the pasta. Add optional mushrooms or spinach now and stir until wilted or warmed through.
5. Finish & serve.
   Taste and adjust seasoning. Sprinkle red pepper flakes if you like heat. Garnish with fresh parsley and extra Parmesan. Serve hot with garlic bread or a crisp green salad.

Yield: ~4 servings. Prep time: 10 minutes. Cook time: 20 minutes.

Pro Tips for Perfect Results

• Use freshly grated Parmesan: It melts smoothly and gives a creamier sauce than pre-grated cheese.
• Watch the pasta: Remove from heat when al dente — it will continue to absorb sauce as it rests.
• Adjust texture: If the sauce is too thick, add a splash of broth; if too thin, simmer another minute.
• Season in layers: Season the beef while browning, then the broth, and taste at the end for balanced flavor.
• Leftovers: Reheat with a splash of cream or broth to revive the sauce.

Variations & Substitutions

• Swap protein: Use ground turkey, chicken, or a plant-based substitute.
• Cheese swap: Try Pecorino Romano for a sharper finish.
• Add veggies: Stir in roasted broccoli, peas, or sun-dried tomatoes for texture and color.
• Make it spicy: Increase red pepper flakes or add a dash of hot sauce.

Serving Suggestions

• Warm garlic bread or breadsticks for sopping up sauce.
• Simple green salad with a lemon vinaigrette to cut the richness.
• Roasted vegetables such as asparagus, zucchini, or broccoli for a hearty side.
• Pair with a medium-bodied red wine like Merlot or Chianti.

FAQ