Beef-Garlic Pasta Pot (Print-Friendly Version)
A smooth, velvety pasta featuring tasty ground beef and buttery garlic sauce, cooked together in a single pot for better taste and less washing up.
# What You Need:
→ Main Ingredients
01 -
1 tbsp cooking oil
02 -
1 lb (450g) minced beef
03 -
4 cloves garlic, chopped fine
04 -
1/2 tsp table salt
05 -
1/2 tsp ground black pepper
06 -
1/2 tsp chili flakes (skip if you don't want spice)
07 -
3 cups meat stock
08 -
2 cups dairy milk (or cream for a richer taste)
09 -
12 oz (340g) dry pasta (twists, tubes, or flat ribbons)
10 -
1 tsp herbs from Italy mix
11 -
1/2 cup shredded hard cheese
12 -
2 tbsp cold butter
13 -
Green parsley, snipped (for topping)
# How to Make It:
01 -
Warm up the oil in a big pot over medium flame. Toss in minced beef and stir while cooking about 5-6 minutes until no pink remains. Mix in the chopped garlic, salt, pepper, and chili flakes. Let it sizzle for a minute till you smell the aroma.
02 -
Dump in meat stock and milk, giving everything a good stir. Drop in your pasta and sprinkle herbs, making sure pasta sits under the liquid. Let it bubble up, then cover and simmer for 12-15 minutes, giving it a stir now and then until pasta feels soft.
03 -
Turn heat down low and toss in your cheese and butter, stirring till everything melts together into a smooth mix. Taste and add more seasoning if needed. If it looks too sticky, splash in a bit more milk or stock.
04 -
Sprinkle with fresh parsley and more cheese if you want. Dig in while hot with some bread or greens on the side!
# Additional Tips:
01 -
For ultimate richness: Use cream instead of milk.
02 -
Add more goodness: Throw in some mushrooms or leafy greens before the simmer stage.
03 -
Keeping leftovers: Stays good in your fridge for 3 days. Add a splash of milk when warming up.
04 -
Healthier option: Go with ground turkey and slim milk for fewer calories.