Description
A comforting one-pan dish featuring bowtie pasta tossed in a rich, creamy tomato sauce with browned ground beef, perfect for weeknight dinners.
Ingredients
- 8 ounces farfalle (bowtie) pasta
- 1 pound ground beef
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium. Add a splash of oil, then sauté the chopped onion until translucent, about 4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until no pink remains, about 6–8 minutes. Drain any excess fat from the pan.
- Pour in the tomato sauce and stir. Bring the sauce to a gentle simmer and let it cook for about 5 minutes to meld flavors.
- Turn the heat down to low and stir in the heavy cream. Mix until the sauce is smooth. Season with salt and pepper, tasting and adjusting as needed.
- Add the cooked pasta to the skillet. Toss gently so each bowtie is coated in the creamy tomato sauce. Warm through for a minute or two.
- Serve immediately with a generous sprinkle of grated Parmesan and chopped fresh parsley.
Notes
For a lighter version, substitute half-and-half or whole milk mixed with a tablespoon of butter. Use lean ground beef for lower fat; you may skip draining if using a very lean grind.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian