Ingredients:

  • 1 pound (450g) ground beef (or sirloin steak cut in cubes)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon red pepper flakes (optional) (1.25g)
  • 1 pound (450g) bowtie pasta (farfalle)
  • 4 quarts (4 liters) water
  • 1 tablespoon salt (15g)
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) beef broth
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Bring salted water to a boil and cook bowtie pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef (or steak cubes) and season with salt, pepper, garlic powder, and red pepper flakes (if using). Cook, breaking up the beef with a spoon, until browned and cooked through (internal temperature 160°F/71°C). Drain any excess grease.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Be careful not to burn the garlic.
  4. Stir in heavy cream and beef broth. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
  5. Add the cooked pasta and cooked beef to the sauce. Toss to coat well. Stir in Parmesan cheese and mozzarella cheese until melted and creamy.
  6. Garnish with fresh parsley and serve immediately.