I came up with this dish during a crazy busy week when I hadn’t planned anything for dinner. What started as just throwing together whatever was in my pantry quickly turned into something my teens now beg for almost every week.
Ingredients
- Ground beef: Gives you that filling protein punch; go with 80/20 for taste or something leaner if that’s your thing
- Butter: Makes the sauce super rich; grab unsalted so you can add salt your way
- Fresh garlic cloves: Adds that wow factor; skip the jarred stuff and go fresh for way better flavor
- Italian seasoning: Packs herby flavor without needing ten different spice bottles
- Beef broth: Pumps up the meaty taste while helping make the sauce; pick low-sodium if you’re watching your salt
- Parmesan cheese: Brings that tangy, salty kick and helps thicken things up; grate it yourself for the best melt
- Pasta: Works as your main filler; penne’s great but honestly any shape you’ve got works fine
- Water: Helps cook the pasta right in the sauce; just add more if things look dry
- Heavy cream (optional): Makes everything super velvety; even a tiny bit makes a huge difference
Step-by-Step Instructions
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