Ingredients:
12 oz bowtie (farfalle) pasta
1 lb ground beef
1 tbsp olive oil (if needed)
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika (optional)
Salt and pepper, to taste
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes (drained slightly)
1/2 cup beef broth (or water)
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella (optional, for extra creaminess)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the pasta:
Boil a large pot of salted water.
Add bowtie pasta and cook until al dente (about 10-11 minutes).
Drain and set aside. Reserve 1/4 cup of pasta water in case you need to loosen the sauce.
Cook the beef mixture:
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.
Add chopped onion and cook until softened, about 3-4 minutes.
Stir in garlic, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Make the sauce:
Stir in tomato paste and cook for another 1-2 minutes.
Add diced tomatoes and beef broth. Simmer for 5 minutes to let flavors meld.
Reduce heat and stir in the heavy cream. Let it simmer for 3-4 minutes until slightly thickened.
Add Parmesan cheese and stir until melted. Optional: stir in mozzarella for extra creamy texture.
Combine:
Add the cooked pasta to the sauce and mix well. If it’s too thick, add a splash of reserved pasta water.
Simmer for 2-3 more minutes to heat everything through.
Serve:
Garnish with fresh parsley and extra Parmesan if desired.
Serve hot with garlic bread or a simple green salad.