Cheesy Garlic Butter Linguine Beef (Print Version)
# Ingredients:
→ Pasta
01 -
340g (12 oz) linguine pasta
→ Meat
02 -
450g (1 lb) ground beef
→ Sauce Base
03 -
3 tablespoons butter
04 -
4 cloves garlic, minced
05 -
1 small onion, finely chopped
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon red pepper flakes (optional)
08 -
240ml (1 cup) heavy cream
09 -
120ml (1/2 cup) beef broth
10 -
240g (1 cup) shredded mozzarella cheese
11 -
50g (1/2 cup) grated Parmesan cheese
12 -
Salt and black pepper, to taste
→ Garnish
13 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine pasta and cook until al dente according to package instructions. Drain and set aside.
02 -
In a large skillet, melt butter over medium heat. Add ground beef and cook until thoroughly browned, breaking it up with a wooden spoon. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
03 -
Add minced garlic and chopped onion to the skillet with the beef. Sauté until softened and fragrant, about 2-3 minutes.
04 -
Pour in heavy cream and beef broth, stirring to combine. Bring the mixture to a gentle simmer. Gradually stir in mozzarella and Parmesan cheeses until completely melted and the sauce is smooth and creamy.
05 -
Add the cooked linguine to the skillet and toss thoroughly to coat evenly with the cheesy sauce. Allow pasta to heat through for 1-2 minutes, adjusting seasoning if necessary.
06 -
Transfer to serving plates or a large serving dish. Garnish with freshly chopped parsley and serve immediately while hot.
# Notes:
01 -
For a richer flavor, substitute half of the beef broth with dry white wine.