Creamy Beef Bow Tie Pasta: Easy Weeknight Meal

This creamy beef bow tie pasta is a one-skillet ground beef sauce made with onion, garlic, canned diced tomatoes, beef broth, a splash of heavy cream and Parmesan, tossed with farfalle. It takes about 30 minutes from start to finish and serves 4 to 6, which makes it a practical weeknight dinner that uses mostly pantry ingredients.

The sauce sits somewhere between a meat sauce and a cream sauce: the tomatoes and broth simmer with the beef first, then the cream and cheese go in at the end over low heat. That order is what keeps the sauce smooth instead of grainy or split.

Ingredients

• 1 lb (450g) ground beef, 85-90% lean: enough fat to brown well without leaving a pool of grease. Drain whatever fat is left after browning.
• 1 tbsp olive oil
• 1 yellow onion, chopped and 2-3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt and 1/4 tsp black pepper, adjusted to taste at the end
• 1 (14.5 oz) can diced tomatoes, undrained: the juice is part of the sauce liquid, so don’t drain it.
• 1 cup beef broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving. Freshly grated melts more smoothly than the shelf-stable kind.
• 12 oz bow tie pasta (farfalle)
• Fresh parsley, chopped, for garnish

Getting Dinner on the Table in 30 Minutes

The card allows 10 minutes of prep and 20 minutes of cooking. To hit that, put the pasta water on first and chop the onion and garlic while it heats. The pasta then cooks in one pot while the beef and sauce cook in the skillet, and both are ready at about the same time.

How to Make Creamy Beef Bow Tie Pasta

1. Cook the pasta. Bring a large pot of salted water to a boil, add the bow ties and cook until al dente, usually 10-12 minutes (check the package). Reserve about 1/2 cup of the pasta water, then drain.
2. Brown the beef. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef, break it up and cook for 5-7 minutes, until browned and cooked through to 160°F. Drain the excess fat.
3. Cook the aromatics. Lower the heat to medium, add the onion and cook for 3-5 minutes until soft. Stir in the garlic, Italian seasoning, salt and pepper and cook for 1 minute.
4. Simmer. Add the tomatoes with their juice and the beef broth. Scrape up the browned bits from the pan and simmer gently for 5-7 minutes, until slightly reduced.
5. Add the cream and cheese. Turn the heat to low, then stir in the cream and Parmesan until the cheese melts and the sauce turns smooth. Loosen with a splash of pasta water if it is too thick.
6. Toss and serve. Add the drained pasta, toss to coat, and taste for salt and pepper. Serve topped with parsley and extra Parmesan.

Swaps and Add-Ins

• Other meats: ground turkey or chicken works in place of beef; cook it to 165°F. Expect a milder sauce, so consider a little extra seasoning or a spoon of tomato paste.
• Leaner beef (93%): less to drain, but the sauce tastes a bit less rich.
• Pasta shape: penne, rotini, cavatappi or elbow macaroni all hold the sauce. Whole wheat pasta works too, with a firmer, nuttier bite.
• Lighter cream: half-and-half or evaporated milk can replace heavy cream. Expect a thinner sauce that is more likely to curdle, so keep it well below a boil.
• Broth: chicken or vegetable broth, or water with a bouillon cube, all work; the beef flavor will be lighter.
• Vegetables: cook diced bell pepper, mushrooms or zucchini with the onion, or stir in a handful of spinach or frozen peas in the last minute.
• Heat: add a pinch of red pepper flakes with the Italian seasoning.

Fixing a Greasy, Thin or Split Sauce

• Greasy sauce: the beef fat wasn’t drained. Tilt the pan and spoon it off before the onion goes in.
• Thin sauce: simmer it uncovered for a few more minutes before adding the cream, or stir in a little more Parmesan. As a last resort, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water and simmer for a minute.
• Thick or clumpy sauce: add reserved pasta water or broth a tablespoon at a time. Toss the pasta with the sauce right after draining so it doesn’t stick together.
• Grainy or curdled sauce: the cream or cheese went into a boiling sauce. Take the pan off the heat before adding them next time; a splash of cream can help smooth out a slightly split sauce.
• Mushy pasta: drain it while it is still firm to the bite, because it keeps softening in the hot sauce.
• Flat flavor: it usually needs salt. A dash of Worcestershire sauce also adds depth.

Storing and Reheating

Cool leftovers and refrigerate them in an airtight container within 2 hours of cooking; eat them within 3-4 days. Reheat portions in a skillet over medium-low heat with a splash of milk, cream or broth to loosen the sauce, until hot all the way through (165°F). The microwave works too if you stir halfway. You can freeze it for 2-3 months, but expect the cream sauce to be a little grainier after thawing; thaw overnight in the fridge. See safe minimum cooking temperatures for more detail.

For make-ahead meals, cook and refrigerate the sauce on its own for up to 2-3 days, then boil fresh pasta and combine them when you reheat. The pasta stays firmer that way.

What to Serve With It

The sauce is rich, so pair it with something fresh and sharp: a green salad with vinaigrette, a tomato-and-mozzarella caprese salad, steamed broccoli or green beans, or garlic bread to wipe the plate. If this becomes a regular dinner, American chop suey is a similar ground beef, tomato and pasta skillet without the cream, and queso taco pasta takes the same idea in a Tex-Mex direction.

FAQ

Is this pasta spicy?

No. It is seasoned with garlic, onion and Italian herbs only. Add red pepper flakes if you want heat.

Can I use milk instead of heavy cream?

Whole milk will work but gives a much thinner sauce that can separate. Add it off the heat and let the Parmesan do most of the thickening.

How many people does it feed?

The card yields 4-6 servings: four generous bowls or six smaller portions with a side salad.

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