One-Pot Creamy Beef and Garlic Butter Pasta

Instructions

Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until it’s no longer pink (about 5-7 minutes). Drain off any excess grease.
Sauté Aromatics: Reduce the heat to medium. Add the 2 tablespoons of butter to the pot with the beef. Once melted, add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for one more minute until fragrant.
Season: Stir in the dried Italian seasoning, salt, and black pepper, coating the beef and onions.
Combine and Simmer: Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds great flavor! Then, add the uncooked pasta, water, and heavy cream. Stir everything together until well combined.
Cook the Pasta: Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for 12-15 minutes, stirring every 4-5 minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente and most of the liquid has been absorbed.
Finish the Sauce: Turn off the heat. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. The sauce will continue to thicken as it sits. If it’s too thick, you can add a splash more beef broth or cream to reach your desired consistency.
Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy!