- Brown the Beef:
- Toss your ground beef in a big deep pan over medium-high heat and break it up with a spoon as it cooks. You want it nicely browned for extra flavor – this takes about 5-7 minutes until you don’t see any pink anymore. Throw in some salt and pepper while it’s cooking. Drain most of the fat but keep a little bit for taste.
- Create the Garlic Butter Base:
- Turn the heat down to medium and drop your butter in the same pan until it’s all melty. Toss in your chopped garlic and stir it around for exactly a minute and a half. You want it smelling good and looking light gold, not brown or it’ll taste bitter. This mix is what’ll make your whole dish taste amazing.
- Cook Pasta Directly in the Pan:
- Dump your dry pasta right in, then pour beef broth and water over it. Mix everything really well so none of the pasta sticks together. Let it come to a gentle boil then turn it down and let it simmer uncovered for 10-12 minutes, giving it a stir every now and then. The pasta soaks up all that tasty liquid and lets out starch that makes your sauce naturally thick. Keep checking the pasta toward the end so it’s just right.
- Finish with Beef and Cheese:
- Put your cooked beef back in and mix it through all the pasta. Sprinkle your Parmesan and Italian seasoning all over, stirring until the cheese completely melts. If you’re using heavy cream, now’s when you’d add it – just fold everything together gently. Let it all bubble together for another minute or two so the flavors can mix and your sauce gets just how thick you want it.
ADVERTISEMENT
