Cheesy Ground Beef Pasta

What makes this cheesy penne with garlic butter ground beef so wonderful is how it turns basic ingredients into an amazing meal. You'll enjoy tender pasta wrapped in a smooth sauce, tasty ground beef soaked with garlicky butter flavor, and a rich taste that keeps you coming back for more. By getting the timing and methods just right, we end up with a pasta dish that's both homey and fancy.

I've tried making this dish dozens of ways, and I've found that starting with the garlicky butter first, then slowly building up the sauce really makes the flavor pop. My kids now ask for this meal every week, especially when it's chilly outside and we want something filling.

Key Ingredients Breakdown

• Ground Beef: Go for 85/15 beef to get the right mix of flavor and juiciness. That bit of fat really carries the garlic butter taste throughout your dish
• Pasta: Pick quality penne with little ridges on the outside - they grab onto sauce better. Try to find pasta made from durum wheat for the best bite
• Heavy Cream: Make sure to use cream that's at least 36% fat for a silky smooth sauce. Lighter options might break apart

Step-by-Step Cooking Guide

Getting Pasta Just Right:

Fill pot with water and heat until bubbling vigorously. Toss in 2 tablespoons salt. Slowly add your pasta while stirring. Cook for 2 minutes less than what the box says. Save 1 cup of the starchy water before draining. Lightly coat drained pasta with a bit of olive oil.

Making Flavorful Beef:

Get a big skillet really hot over medium-high heat. Drop beef in big chunks and don't touch it right away. Let it brown before breaking it up. Add salt and pepper while it cooks. Break it into medium chunks. Pour off extra fat but keep about 2 tablespoons.

Crafting Your Butter-Garlic Base:

Turn heat down to medium-low. Put butter in a little at a time, letting each piece melt. Wait for the butter to start bubbling. Throw in chopped garlic and keep stirring. Cook until you can smell the garlic but don't let it turn brown. Add finely chopped onion to the mix. Cook until onions go clear. Sprinkle in Italian herbs, crushing them between your fingers first. Add red pepper flakes if you want some heat. Let herbs warm up in the butter to release flavor.

Creating Your Dreamy Sauce:

Pour heavy cream around the sides of the pan. Slowly add beef broth while stirring. Scrape the bottom to mix in all the tasty bits. Warm it all up but don't let it boil. The sauce is ready when it coats the back of a spoon. If it's too thick, splash in some pasta water. If too runny, let it bubble for 2-3 more minutes. Taste and add more seasonings if needed. Put beef back in and mix gently. Add pasta a little at a time, tossing to cover it. Let pasta finish cooking in the sauce.

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I first learned about this dish in my grandma's kitchen, where she taught me that taking your time with flavors makes all the difference. She always warned me that rushing the garlic and butter step was the biggest mistake in Italian cooking. Now when I cook this meal, I can almost hear her saying "let the garlic dance with the butter, don't burn it up."

Balancing Pasta and Sauce Perfectly

Pasta and sauce need to work together just right - too much liquid and nothing sticks, too little and everything's dry. I've found that keeping some pasta water handy is like having a secret ingredient. This starchy water helps create that smooth, silky texture that makes restaurant pasta taste so good.

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Creating Amazing Garlic Butter

The heart of this dish is all about getting that garlic butter just right. Go slow and keep the heat low - let the garlic slowly release its flavors into the butter, making an aromatic base that'll flavor everything else. Don't try to speed up this part.

Pro Cooking Tricks

• Heat the Italian herbs in the butter to wake up their flavors
• Add a bit of pasta water before you pour in the cream for a smoother mix
• After cooking, let everything sit for 2 minutes so the sauce can really grip the pasta

This meal has grown from just a quick dinner option to my go-to comfort food. The way the garlicky butter wraps around each piece of pasta, how the beef adds a hearty bite, and the way the sauce brings it all together - it shows how simple foods, cooked with care, can turn into something amazing. Whether it's just a family dinner or a special gathering, everyone always wants seconds.

Frequently Asked Questions

→ Can I switch to a different pasta shape?

Sure, you can use medium-sized pasta like farfalle, rotini, or fusilli. Just follow the cooking time on the package for al dente.

→ How can I make this meal feel lighter?

Swap heavy cream for half-and-half, and cut back on butter to 2 tablespoons. The taste will be less rich but still delicious.

→ Is it okay to prepare this dish in advance?

It's best fresh, but you can make it up to 2 days early. Add a little milk or cream when reheating to loosen the sauce.

→ What can I use instead of ground beef?

Try ground chicken, Italian sausage, or turkey. For a veggie option, mushrooms or plant-based meat substitutes work great!

→ How do I keep leftovers fresh?

Put them in an airtight container and refrigerate for up to 3 days. Add a splash of liquid when reheating to keep the pasta moist.