Garlic Butter Beef Linguine in Creamy Parmesan Sauce
Garlic Butter Beef Linguine in Creamy Parmesan Sauce
Ingredients
For the Pasta
- 12 ounces linguine pasta
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat from the pan.
⏱️ 8 min
- 3
Add the chopped white onion to the pan with the beef and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Add the tomato paste and stir it into the beef mixture for 1 minute.
⏱️ 1 min
- 6
Pour in the beef broth, scraping up any browned bits from the bottom of the pan to deglaze. Bring to a simmer.
⏱️ 2 min
- 7
Reduce the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 8
Add the cooked linguine pasta directly into the pan with the beef and sauce. Toss thoroughly to ensure the pasta is well-coated.
⏱️ 2 min
- 9
Sprinkle the shredded mozzarella cheese over the pasta and stir until it melts and is fully incorporated, creating a gooey, cheesy consistency.
⏱️ 2 min
- 10
Serve hot, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Beef Linguine in Creamy Parmesan Sauce
Ingredients
For the Pasta
- 12 ounces linguine pasta
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat from the pan.
⏱️ 8 min - 3
Add the chopped white onion to the pan with the beef and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Add the tomato paste and stir it into the beef mixture for 1 minute.
⏱️ 1 min - 6
Pour in the beef broth, scraping up any browned bits from the bottom of the pan to deglaze. Bring to a simmer.
⏱️ 2 min - 7
Reduce the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 8
Add the cooked linguine pasta directly into the pan with the beef and sauce. Toss thoroughly to ensure the pasta is well-coated.
⏱️ 2 min - 9
Sprinkle the shredded mozzarella cheese over the pasta and stir until it melts and is fully incorporated, creating a gooey, cheesy consistency.
⏱️ 2 min - 10
Serve hot, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.