Beef Linguine with Garlic Parmesan Cheese Sauce
Beef Linguine with Garlic Parmesan Cheese Sauce
Ingredients
- 8 ounces linguine
- 1 pound ground beef
- 2 tablespoons butter
- 4 garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup beef broth
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon parsley, chopped
Instructions
- 1
Cook the linguine according to package directions. Once cooked al dente, drain the linguine thoroughly and set it aside.
⏱️ 10 min
- 2
In a large skillet, cook the ground beef over medium-high heat for 6 to 8 minutes, breaking it apart with a spoon, until it is fully browned. Drain any excess grease from the skillet.
⏱️ 8 min
- 3
Add the butter and minced garlic to the skillet with the cooked ground beef. Sauté for 30 seconds until the garlic becomes fragrant.
⏱️ 1 min
- 4
Pour in the beef broth, heavy cream, and milk. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, allowing the sauce to slightly thicken.
⏱️ 5 min
- 5
Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy.
⏱️ 2 min
- 6
Add the cooked linguine to the skillet with the sauce and toss until the pasta is fully coated.
⏱️ 2 min
- 7
Top the pasta with the shredded mozzarella cheese. Cover the skillet and allow it to cook for 2 to 3 minutes, or until the mozzarella cheese is melted and bubbly.
⏱️ 3 min
- 8
Garnish with the chopped parsley and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Linguine with Garlic Parmesan Cheese Sauce
- 8 ounces linguine
- 1 pound ground beef
- 2 tablespoons butter
- 4 garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup beef broth
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon parsley, chopped
Instructions
- 1
Cook the linguine according to package directions. Once cooked al dente, drain the linguine thoroughly and set it aside.
⏱️ 10 min - 2
In a large skillet, cook the ground beef over medium-high heat for 6 to 8 minutes, breaking it apart with a spoon, until it is fully browned. Drain any excess grease from the skillet.
⏱️ 8 min - 3
Add the butter and minced garlic to the skillet with the cooked ground beef. Sauté for 30 seconds until the garlic becomes fragrant.
⏱️ 1 min - 4
Pour in the beef broth, heavy cream, and milk. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, allowing the sauce to slightly thicken.
⏱️ 5 min - 5
Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy.
⏱️ 2 min - 6
Add the cooked linguine to the skillet with the sauce and toss until the pasta is fully coated.
⏱️ 2 min - 7
Top the pasta with the shredded mozzarella cheese. Cover the skillet and allow it to cook for 2 to 3 minutes, or until the mozzarella cheese is melted and bubbly.
⏱️ 3 min - 8
Garnish with the chopped parsley and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
⏱️ 1 min