Beef and Bowtie Pasta (Print Version)

# Ingredients:

01 - One and a half cups shredded cheese.
02 - A cup of heavy cream.
03 - Half a teaspoon of smoked paprika.
04 - A quarter cup chopped fresh parsley.
05 - Twelve ounces of bowtie pasta.
06 - One can (14.5 oz) diced tomatoes.
07 - Two cups of beef stock.
08 - A pound of ground beef.
09 - Three cloves of garlic, finely chopped.
10 - One small onion, chopped.
11 - Half a teaspoon of salt.
12 - Half a teaspoon of black pepper.
13 - One teaspoon Italian herb mix.
14 - A tablespoon of olive oil.

# Instructions:

01 - Follow package instructions to cook pasta until firm but tender. Drain it and leave aside.
02 - In some oil, cook the onions and beef together for 5-7 minutes. Toss in garlic and cook for another 1-2 minutes.
03 - Mix in the diced tomatoes, broth, and your seasoning blend. Let it gently bubble for about 5-7 minutes.
04 - Lower the heat and pour in the cream and cheese, stirring well until it’s all velvety.
05 - Stir the cooked pasta right into the sauce. Sprinkle parsley on top before serving.

# Notes:

01 - Want more veggies? Add peas or broccoli.
02 - Store in fridge for up to three days.
03 - Like it spicy? Sprinkle in chili flakes.

Back