Description
This Creamy Beef Pasta recipe combines tender ground beef with a rich and velvety cream sauce, infused with garlic, onions, and Italian seasoning, all tossed with perfectly cooked fettuccine. It’s a comforting, indulgent dish that comes together in about 40 minutes, ideal for a satisfying weeknight dinner for four.
Ingredients
Scale
Meat
- 1 lb ground beef or sirloin
Pasta
- 8 oz fettuccine or pasta of your choice
Sauce and Seasoning
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, chopped
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing (about 1-2 tbsp)
Instructions
- Prepare Your Ingredients: Gather all ingredients. Chop the onion and mince the garlic while bringing a large pot of salted water to a boil for the pasta.
- Cook the Pasta: Add the pasta to the boiling water and cook until al dente, typically about 8-10 minutes. Drain the pasta and set it aside, reserving a little pasta water if needed for thinning the sauce later.
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent and soft, about 3-4 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Break it up with a spatula or wooden spoon and cook until the beef is browned thoroughly and no longer pink, about 6-8 minutes. Drain any excess fat from the pan to keep the sauce creamy but not greasy.
- Create the Creamy Sauce: Reduce the heat to medium-low and pour in the heavy cream. Add the Italian seasoning, and salt and pepper to taste. Stir well and let the cream simmer gently for about 5 minutes, allowing it to thicken slightly and absorb the flavors from the meat and seasonings.
- Toss Everything Together: Add the cooked pasta to the skillet with the creamy beef sauce. Toss to coat the pasta evenly. Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese melts into the sauce, creating a rich, creamy texture. Adjust seasoning if necessary, and add a splash of reserved pasta water if the sauce needs loosening.
Notes
- Use freshly grated Parmesan for the best flavor and meltability.
- Drain excess fat from the cooked beef to avoid a greasy sauce.
- For a lighter variation, substitute half-and-half for heavy cream, though the sauce will be less rich.
- If you prefer, add vegetables such as spinach or mushrooms in step 3 for extra nutrition and flavor.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
