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A vibrant featured image showcases a delicious plate of Bowtie Pasta With Ground Beef, perfect for a comforting meal.

Irresistible Bowtie Pasta with Ground Beef

This recipe transforms simple bowtie pasta and ground beef into a flavorful and satisfying meal. By properly browning the beef, building a rich tomato sauce, and emulsifying with heavy cream and pasta water, this dish achieves restaurant-quality results in your own kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bowtie pasta
  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend recommended
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup beef broth
  • 1/4 cup heavy cream optional, for extra richness
  • Salt to taste
  • Black pepper to taste
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Equipment

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

Method
 

  1. Cook the pasta according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and beef broth. Season with salt and pepper to taste.
  5. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
  6. If desired, stir in the heavy cream for extra richness.
  7. Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  8. Serve immediately, garnished with grated Parmesan cheese and fresh parsley.

Notes

For best results, brown the ground beef in small batches to ensure proper searing and flavor development. If you don't have heavy cream, you can substitute with half-and-half or a splash of milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a little water or broth if needed to loosen the sauce. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.