Garlic Butter Beef Pasta (Print Version)

# Ingredients:

→ Beef and Pasta Base

01 - 1 lb (450g) ground beef
02 - 2 tablespoons olive oil
03 - 12 oz (340g) bowtie pasta (farfalle)
04 - 1 small onion, finely chopped
05 - 1 teaspoon Italian seasoning
06 - Salt and pepper to taste
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon red pepper flakes (optional)

→ Butter and Garlic Sauce

09 - 3 tablespoons unsalted butter
10 - 1/2 cup (50g) grated Parmesan cheese
11 - 1 cup (100g) shredded mozzarella cheese
12 - 1 cup (240ml) milk
13 - 1 tablespoon all-purpose flour
14 - 2 tablespoons fresh parsley, chopped
15 - 2 cloves garlic, minced

# Instructions:

01 - Cook bowtie pasta to al dente, keeping 1/2 cup of the cooking water before draining.
02 - Cook ground beef in olive oil, throw in onion, garlic, and spices, and cook till the veggies soften up.
03 - Make a butter and garlic roux; stir in flour, then whisk milk until it thickens.
04 - Mix cheeses into sauce. Add pasta and beef, then stir in the reserved water if it seems too dry.
05 - Top with fresh parsley and extra Parmesan, if you want.

# Notes:

01 - Switch out beef for ground turkey or chicken.
02 - Toss in some veggies like spinach or mushrooms for added nutrients.
03 - Store it in the fridge for up to 3 days.

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