Perfect Bowtie Pasta with Ground Beef
This recipe delivers perfectly cooked bowtie pasta coated in a rich and savory ground beef sauce. It's a comforting and satisfying meal that's easy to customize with different vegetables, cheeses, or spices. A guaranteed family favorite!
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Spoon
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound bowtie pasta farfalle
- 4 quarts water
- 2 tablespoons salt
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, bring 4 quarts of water to a rolling boil.
- Add 2 tablespoons of salt to the boiling water.
- Add the bowtie pasta to the boiling water and cook according to package directions, usually around 8-10 minutes, or until al dente.
- Once the pasta is cooked, drain it well in a colander.
- While the pasta is cooking, prepare the ground beef sauce. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to an hour, stirring occasionally.
- Add the cooked bowtie pasta to the skillet with the ground beef sauce and toss to coat.
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Notes
For a creamier sauce, stir in 1/2 cup of heavy cream or half-and-half during the last few minutes of cooking. You can also add chopped bell peppers, mushrooms, zucchini, or spinach to the sauce for extra vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to prevent drying.