Creamy Beef Pasta
This Creamy Beef Pasta recipe is a comforting and protein-packed dish perfect for weeknights. Tender ground beef is coated in a luscious, creamy sauce and tossed with perfectly cooked pasta for a satisfying and flavorful meal.
Equipment
- Large skillet
- Spoon
- Large pot
- Saucepan or Dutch oven
- Whisk
- Colander
- Serving bowls
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound ground beef at least 80% lean
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound pasta penne, rotini, or your favorite shape
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk whole or 2%
- 1 cup beef broth
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream optional
- ¼ teaspoon nutmeg optional
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
- Drain any excess grease from the skillet.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 3-5 minutes.
- Stir in the Italian seasoning, salt, and pepper. Cook for another minute, allowing the spices to bloom and release their flavor. Set aside.
- While the beef is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps before adding more.
- Continue whisking until the sauce is smooth and starts to thicken, about 5-7 minutes.
- Stir in the beef broth, Parmesan cheese, and nutmeg (if using). Continue to cook, stirring occasionally, until the cheese is melted and the sauce is creamy and smooth.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- For an even richer sauce, stir in the heavy cream (if using) during the last minute of cooking.
- Add the cooked pasta to the saucepan with the creamy sauce. Toss to coat thoroughly.
- Add the cooked beef to the pasta and sauce. Stir to combine.
- Serve immediately, garnished with fresh parsley.
Notes
To avoid a lumpy sauce, add the milk gradually to the roux, whisking constantly. If lumps form, use an immersion blender or strain the sauce. Adjust sauce consistency with milk or reserved pasta water. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or microwave, adding a splash of milk or broth if needed. Variations include adding red pepper flakes for spice, sautéed mushrooms and spinach, or baking with mozzarella cheese. Lean ground turkey or chicken can be substituted for beef for a healthier version.