Go Back
Bowtie Pasta With Ground Beef featured image shows a delicious and hearty meal ready to be served.

BEST Bowtie Pasta with Ground Beef

This recipe elevates a simple weeknight staple to a culinary masterpiece. By focusing on the Maillard reaction, al dente pasta, and a slow-simmered sauce, you'll create a deeply flavorful and satisfying dish that the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1 pound bowtie pasta farfalle
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • Grated Parmesan cheese, for serving
  • Wate r

Equipment

  • large pot
  • colander
  • Large skillet or Dutch oven
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the bowtie pasta and cook according to package directions, until al dente. Reserve about 1 cup of pasta water before draining.
  3. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  4. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Add the diced onion to the skillet and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute, until fragrant.
  7. Stir in the crushed tomatoes, tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  8. Bring the sauce to a simmer, then reduce heat and cook for at least 15 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.
  9. Add the cooked pasta to the skillet with the sauce. Toss to coat.
  10. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  11. Stir in the fresh parsley.
  12. Serve immediately, topped with grated Parmesan cheese.

Notes

For a richer flavor, use a blend of ground beef and Italian sausage. You can also add vegetables like bell peppers or mushrooms to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.