Ingredients
Scale
- 300g bowtie (farfalle) pasta
- 400g lean minced beef (or ground beef)
- 4 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon chili flakes (optional, for a subtle kick)
- 1/2 cup low-sodium beef broth or stock
- Juice of half a lemon (optional, for brightness)
If you’re short on beef or want a lighter twist, ground turkey or chicken make lovely substitutes. For a vegetarian spin, swap the beef with sautéed mushrooms or crumbled firm tofu—though the garlic butter sauce is the true hero here, so don’t skimp on that!
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain, reserving 1/2 cup of the pasta water, and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced beef, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Season lightly with salt and pepper.
- Add the chopped onion to the skillet and cook until softened and translucent, around 4 minutes. Stir in the minced garlic and chili flakes (if using), cooking for another 1-2 minutes until fragrant. This step always takes me back to those mornings when the kitchen was filled with the smell of garlic mingling with butter—the kind of scent that wraps you in a warm hug.
- Pour in the beef broth and let it simmer for 3-4 minutes, allowing the sauce to reduce slightly. If the mixture looks dry, add a splash of the reserved pasta water to loosen it up.
- Reduce the heat to low and stir in the butter, letting it melt slowly into the sauce. This is my favourite part—watching the butter swirl and melt, creating that silky, glossy finish that makes the dish so irresistible.
- Toss the cooked pasta into the skillet, folding it gently to coat each bowtie with the garlic butter and beef mixture. If needed, add a bit more pasta water to create a light sauce that clings to every curve of the pasta.
- Remove from heat and stir in the grated Parmesan cheese and fresh parsley. Add a squeeze of lemon juice if you like a touch of brightness to cut through the richness.
- Season to taste with additional salt and freshly ground black pepper. Serve immediately with an extra sprinkle of Parmesan and a few parsley leaves for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
