Savory Garlic Butter Ground Beef Linguine (Print Version)
Rich ground beef linguine with creamy garlic Parmesan sauce and fresh parsley. Pure comfort with every bite.
# Ingredients:
→ Pasta
01 -
450 grams linguine
→ Sauce and Protein
02 -
450 grams ground beef
03 -
45 milliliters olive oil
04 -
3 tablespoons unsalted butter
05 -
4 cloves garlic, minced
06 -
120 milliliters chicken broth
07 -
240 milliliters heavy cream
08 -
50 grams grated Parmesan cheese
09 -
50 grams shredded mozzarella cheese
→ Seasonings
10 -
1 teaspoon salt
11 -
1/8 teaspoon ground black pepper
12 -
1 teaspoon Italian seasoning
13 -
1 teaspoon garlic powder
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Fill a large pot with salted water and bring to a boil. Add linguine and cook until al dente according to package instructions. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef, seasoning with salt and black pepper. Sauté until deeply browned and crumbled. Transfer beef to a plate and reserve.
03 -
Reduce heat to medium. Melt butter in the skillet, then add minced garlic and sauté for 1–2 minutes until aromatic and golden.
04 -
Pour chicken broth into the pan, using a spatula to deglaze and incorporate caramelized bits. Allow broth to simmer for 2–3 minutes until slightly reduced.
05 -
Lower the heat. Stir in heavy cream, permitting it to warm gently. Add Parmesan, mozzarella, Italian seasoning, garlic powder, remaining salt, and black pepper. Whisk until sauce is smooth and thickened.
06 -
Return the browned beef to the skillet, mixing to coat thoroughly in the creamy garlic Parmesan sauce.
07 -
Add the cooked linguine to the skillet. Gently toss to distribute sauce evenly. Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.
# Notes:
01 -
For optimal sauce texture, add cheese gradually to the warm cream, stirring constantly to prevent clumping.