One-Pot Beef Pasta with Garlic Butter
One-Pot Beef Pasta with Garlic Butter delivers rich, creamy comfort in just 20 minutes. Ground beef, garlic, and pasta come together in a single pot for a hassle-free weeknight dinner packed with flavor.
Equipment
- large deep skillet or pot
- wooden spoon
- Chef’s knife
- box grater
Ingredients
Main Ingredients
- 1 tbsp Olive oil Extra virgin preferred
- 1 lb Ground beef 85% lean recommended
- 4 cloves Garlic cloves, minced Fresh only
- ½ tsp Salt Kosher or sea salt
- ½ tsp Black pepper Freshly ground
- ½ tsp Red pepper flakes Optional, adds heat
- 3 cups Beef broth Low-sodium works best
- 2 cups Milk Whole milk or heavy cream
- 12 oz Pasta Penne, rotini, or fettuccine
- 1 tsp Italian seasoning Dried blend
- ½ cup Parmesan cheese, grated Freshly grated
- 2 tbsp Butter Unsalted preferred
- For garnish Fresh parsley Flat-leaf variety
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and break into small crumbles. Cook 5-6 minutes until browned. Stir in minced garlic, salt, black pepper, and red pepper flakes. Cook 1 minute.
- Pour in beef broth and milk. Stir to combine. Add pasta and sprinkle Italian seasoning. Push pasta under liquid. Bring to a gentle simmer, cover, reduce heat to medium-low.
- Simmer 12-15 minutes, stirring every 3-4 minutes. Pasta should absorb liquid and become tender, sauce slightly thick.
- Reduce heat to low. Stir in parmesan cheese and butter until melted. Adjust seasoning, add milk if needed. Kill heat and let rest 2 minutes before serving.
Notes
Use freshly ground beef and garlic for best flavor. Try adding mushrooms, spinach, or sun-dried tomatoes for variety. Store leftovers up to 4 days in the fridge or freeze for up to 3 months.