Here’s a delightful recipe for Simple Creamy Ground Beef & Bowtie Pasta, a hearty and satisfying dish that brings warmth to any table. This inviting meal is wonderfully straightforward to prepare, making it a brilliant choice for busy weeknights or a relaxed weekend dinner.

There’s something truly special about a pasta dish that feels both indulgent and effortlessly achievable. I remember first creating this recipe on a particularly blustery autumn evening, perhaps even after enjoying some delicious Air Fryer Apple Hand Pies (Quick Fall Dessert). I had a pack of ground beef, a half-empty box of farfalle – those charming little bowtie shapes – and a fridge full of dairy calling my name. Instead of reaching for my usual tomato-based sauce, such as one used in Classic Italian Spaghetti & Meatballs In Tomato Sauce, I decided to venture into something richer, creamier, and utterly comforting. The result was an instant hit, a dish that has since become a regular feature in my kitchen, often requested by friends and family alike. It’s a testament to how simple, good quality ingredients can create something truly memorable.

This Simple Creamy Ground Beef & Bowtie Pasta is more than just a meal; it’s an experience. It’s the kind of dish that brings everyone to the table, eager for a second helping. The tender ground beef, infused with aromatic herbs and a subtle sweetness, is perfectly coated in a luscious, velvety sauce that clings beautifully to every curve of the bowtie pasta. It’s a dish that feels sophisticated yet remains incredibly approachable, proving that you don’t need exotic ingredients or complicated techniques to create something truly delicious. I’ve found it to be a fantastic foundation, adaptable to whatever fresh vegetables or cheeses I have on hand, making it a versatile staple I turn to again and again.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Difficulty: Easy

Why You’ll Love This Simple Creamy Ground Beef & Bowtie Pasta

• Rich & Satisfying: The combination of savoury ground beef and a smooth, creamy sauce delivers a deeply satisfying flavour that will leave you feeling content.
• Effortlessly Elegant: Despite its ease of preparation, this dish presents beautifully, making it suitable for both casual family dinners and more special occasions.
• Customisable Flavours: It serves as an excellent base for various additions, allowing you to easily adjust the herbs, spices, or vegetables to your preference.
• Family-Friendly Appeal: The familiar and inviting flavours, coupled with the fun bowtie pasta shape, tend to be a big hit with diners of all ages.
• Minimal Fuss, Maximum Taste: Achieves a wonderfully complex taste profile with a relatively short ingredient list and straightforward cooking steps.

Simple Creamy Ground Beef & Bowtie Pasta

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 300g bowtie pasta (farfalle)
• 1 tablespoon olive oil
• 500g lean ground beef
• 1 large onion, finely chopped (about 200g)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon sweet paprika
• 2 tablespoons plain flour
• 500ml beef stock, hot
• 100ml double cream
• 50g grated Parmesan cheese, plus extra for serving
• 2 tablespoons fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper to taste

Tip: Using lean ground beef will prevent the dish from becoming overly greasy. If you only have regular ground beef, be sure to drain any excess fat after browning.

How to Make Simple Creamy Ground Beef & Bowtie Pasta

1. Bring a large pot of generously salted water to a rolling boil over high heat. Add the 300g bowtie pasta and cook according to package directions until al dente – this usually takes about 10-12 minutes. The pasta should be tender with a slight bite when tasted, and the water will be bubbling vigorously. Once cooked, drain thoroughly in a colander, reserving about 100ml of the pasta cooking water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the 500g lean ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the beef is evenly browned and no pink remains. You’ll notice a rich, savoury aroma filling your kitchen and the beef will have a lovely caramelised colour. Drain off any excess fat from the pan.
3. Reduce the heat to medium, then add the finely chopped onion to the pan with the beef. Sauté for 5-7 minutes, stirring frequently, until the onion softens and becomes translucent, emitting a sweet, fragrant smell. It should look clear and slightly golden.
4. Stir in the 2 cloves of minced garlic, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and 1 teaspoon of sweet paprika. Cook for another minute, stirring constantly, until the spices are fragrant and their aromas are fully released, being careful not to burn the garlic. The mixture will take on a deeper, more inviting hue.
5. Sprinkle 2 tablespoons of plain flour over the beef and onion mixture. Stir well for 1-2 minutes, allowing the flour to cook out and absorb the pan juices. This will create a roux that helps thicken the sauce. The mixture will look slightly pasty and lose its raw flour smell.
6. Gradually pour in the 500ml of hot beef stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon. It will look smooth and glossy, and small bubbles will gently break on the surface.
7. Stir in the 100ml of double cream and 50g of grated Parmesan cheese. Cook for another 2-3 minutes, stirring until the cheese is melted and the sauce is wonderfully creamy and well combined. Taste and season with salt and freshly ground black pepper as needed. The sauce will become velvety and rich, giving off a warm, dairy scent.
8. Add the drained bowtie pasta to the pan with the creamy beef sauce. Toss gently with tongs or a pasta fork until every piece of pasta is thoroughly coated in the luscious sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Serve immediately, garnished with the chopped fresh parsley and extra grated Parmesan.

Tips From My Kitchen

• Brown the Beef Properly: Don’t rush this step! Giving your ground beef enough time to brown deeply creates a wonderful depth of flavour through the Maillard reaction. This caramelisation is crucial for building the base of your sauce. You’ll hear a good sizzle and see a rich, dark brown crust develop on the meat, rather than it just steaming. If you crowd the pan, the beef will steam instead of brown, so cook it in batches if necessary.
• Don’t Skimp on Seasoning the Pasta Water: Pasta water should taste like the sea. Adding a generous amount of salt (around 1-2 tablespoons for a large pot) seasons the pasta from the inside out, making it much more flavourful than simply adding salt to the sauce later. This also helps the starch from the pasta water emulsify with your sauce, making it cling beautifully.
• Bloom Your Spices: When you add the dried herbs and paprika to the pan with the onion and garlic, cook them for just a minute or so before adding liquid. This “blooming” in hot oil or fat helps to release their essential oils and intensifies their flavour and aroma, making them more vibrant in the final dish. You’ll notice a much more pronounced fragrance.
• Gradually Add Stock for a Smooth Sauce: When incorporating the beef stock, pour it in slowly while whisking constantly. This technique helps to prevent lumps from forming after you’ve added the flour, ensuring a silky-smooth sauce. It also allows the flour to properly absorb the liquid, thickening evenly without creating a gritty texture.
• Reserve Pasta Water: Always, always reserve some of that starchy pasta cooking water! It’s a secret weapon for achieving the perfect sauce consistency. If your sauce becomes too thick, a splash of this starchy water helps to thin it out while also helping the sauce cling to the pasta beautifully, rather than just watering it down.
• Fresh Herbs for Finish: While dried herbs are excellent for building flavour in the sauce, a sprinkle of fresh parsley at the end adds a vibrant burst of colour and a fresh, bright counterpoint to the rich, creamy sauce. It’s a simple touch that elevates the entire dish.

Equipment You’ll Need

• Large pot for boiling
• Colander
• Large frying pan
• Tongs or pasta fork

Common Mistakes to Avoid

• Overcrowding the pan: When browning the ground beef, ensure there’s enough space for the meat to sear rather than steam. Overcrowding lowers the pan’s temperature, leading to grey, steamed meat instead of beautifully browned, flavourful morsels. If your pan isn’t large enough, cook the beef in two batches to achieve that crucial caramelisation.
• Wrong temperature: Cooking the onions and garlic at too high a temperature can lead to burning, especially the garlic, which turns bitter very quickly. Keep the heat at medium or medium-low when sautéing these aromatics to ensure they soften and become fragrant without scorching.
• Skipping the rest time: While not a specific “rest time” in the traditional sense for this dish, letting the sauce gently simmer for a few minutes after adding the stock is important. This allows the flour to fully cook out and the flavours to meld, resulting in a more cohesive and delicious sauce without a raw flour taste.

Delicious Variations to Try

• Spicy Version: For a delightful kick, add a pinch of dried chilli flakes along with the other dried herbs in step 4. You could also stir in a tablespoon of harissa paste with the stock for a deeper, smoky heat.
• Vegetarian/Vegan Option: Replace the ground beef with a plant-based mince alternative or finely chopped mushrooms (such as cremini or portobello) for a savoury base. Use vegetable stock instead of beef, and for the creaminess, opt for a plant-based cream (like oat or soy cream) and nutritional yeast or a vegan Parmesan alternative.
• Different Protein: This recipe is incredibly versatile! Instead of ground beef, you could use ground lamb, ground chicken, or even finely diced turkey breast. Just ensure you adjust cooking times as needed to cook the protein through. For example, ground lamb would brown similarly to beef, while ground chicken or turkey might cook slightly faster. You might also enjoy my recipe for Salmon Cakes if you’re looking for another protein-rich meal.

What to Serve With Simple Creamy Ground Beef & Bowtie Pasta

• A crisp green salad with a light vinaigrette.
• Steamed green beans or broccoli florets.
• Garlic bread or crusty artisan bread for dipping into the sauce.
• Roasted asparagus spears.

Frequently Asked Questions

Simple Creamy Ground Beef & Bowtie Pasta

A comforting and easy-to-make dish featuring tender bowtie pasta tossed with a rich and creamy ground beef sauce, infused with aromatic herbs and finished with Parmesan cheese.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 300 g bowtie pasta farfalle
• 1 tablespoon olive oil
• 500 g lean ground beef
• 1 large onion finely chopped (about 200g)
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon sweet paprika
• 2 tablespoons plain flour
• 500 ml beef stock hot
• 100 ml double cream
• 50 g grated Parmesan cheese plus extra for serving
• 2 tablespoons fresh parsley chopped, for garnish
• Salt and freshly ground black pepper to taste

Method

 

1. Bring a large pot of generously salted water to a rolling boil over high heat. Add the 300g bowtie pasta and cook according to package directions until al dente – this usually takes about 10-12 minutes. The pasta should be tender with a slight bite when tasted, and the water will be bubbling vigorously. Once cooked, drain thoroughly in a colander, reserving about 100ml of the pasta cooking water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the 500g lean ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the beef is evenly browned and no pink remains. You’ll notice a rich, savoury aroma filling your kitchen and the beef will have a lovely caramelised colour. Drain off any excess fat from the pan.
3. Reduce the heat to medium, then add the finely chopped onion to the pan with the beef. Sauté for 5-7 minutes, stirring frequently, until the onion softens and becomes translucent, emitting a sweet, fragrant smell. It should look clear and slightly golden.
4. Stir in the 2 cloves of minced garlic, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and 1 teaspoon of sweet paprika. Cook for another minute, stirring constantly, until the spices are fragrant and their aromas are fully released, being careful not to burn the garlic. The mixture will take on a deeper, more inviting hue.
5. Sprinkle 2 tablespoons of plain flour over the beef and onion mixture. Stir well for 1-2 minutes, allowing the flour to cook out and absorb the pan juices. This will create a roux that helps thicken the sauce. The mixture will look slightly pasty and lose its raw flour smell.
6. Gradually pour in the 500ml of hot beef stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon. It will look smooth and glossy, and small bubbles will gently break on the surface.
7. Stir in the 100ml of double cream and 50g of grated Parmesan cheese. Cook for another 2-3 minutes, stirring until the cheese is melted and the sauce is wonderfully creamy and well combined. Taste and season with salt and freshly ground black pepper as needed. The sauce will become velvety and rich, giving off a warm, dairy scent.
8. Add the drained bowtie pasta to the pan with the creamy beef sauce. Toss gently with tongs or a pasta fork until every piece of pasta is thoroughly coated in the luscious sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Serve immediately, garnished with the chopped fresh parsley and extra grated Parmesan.

Notes

Reserve some pasta cooking water to adjust the sauce consistency if it becomes too thick. For a richer flavor, use full-fat beef stock.

There you have it – a truly delightful and straightforward recipe for Simple Creamy Ground Beef & Bowtie Pasta that I hope brings as much joy to your table as it does to mine. Don’t hesitate to give it a try, and perhaps even experiment with your own favourite additions. I always love hearing about your culinary adventures, so please do share your thoughts or any tweaks you make in the comments below. Happy cooking!