Bowtie Pasta Ground Beef: A Delicious and Easy Recipe

Bowtie pasta ground beef is a weeknight dinner champion, and I’m thrilled to share my family’s favorite version with you! Forget boring, bland meals – this recipe is a flavor explosion that’s both comforting and satisfying. Imagine tender bowtie pasta coated in a rich, savory sauce, studded with perfectly browned ground beef and a medley of vibrant vegetables. Are you hungry yet?

While the exact origins of this dish are debated, the combination of pasta, ground beef, and a tomato-based sauce has roots in Italian-American cuisine, evolving from traditional ragu recipes. It’s a testament to the ingenuity of home cooks who adapted classic dishes to suit readily available ingredients and busy lifestyles. This hearty combination quickly became a staple in households across the country.

What makes bowtie pasta ground beef so universally loved? It’s the perfect balance of textures – the al dente pasta, the slightly chewy ground beef, and the tender vegetables create a delightful mouthfeel. The taste is undeniably comforting, a blend of savory meat, sweet tomatoes, and aromatic herbs. Plus, it’s incredibly convenient! This recipe comes together quickly, making it ideal for those hectic evenings when you need a delicious and satisfying meal on the table in under an hour. Get ready to experience a new family favorite!

this Recipe

Ingredients:

• 1 pound Bowtie Pasta (Farfalle)
• 1 pound Ground Beef (80/20 blend recommended for flavor)
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Tomato Sauce
• 1 (6 ounce) can Tomato Paste
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
• 1/4 cup Fresh Parsley, chopped
• 1/4 cup Fresh Basil, chopped (optional, for extra flavor)
• 2 tablespoons Olive Oil
• 1/2 cup Dry Red Wine (optional, but adds depth of flavor)
• 1/2 cup Beef Broth (or water)
• Salt and Black Pepper to taste
• Grated Parmesan Cheese, for serving
• Optional: 1/2 cup Ricotta Cheese, for serving

Preparing the Meat Sauce:

1. Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. Drain off any excess grease. This step is crucial for developing a rich, savory flavor. Don’t skip it!
2. Sauté the Aromatics: Add the chopped onion to the skillet with the browned beef and cook until softened, about 5-7 minutes. Stir frequently to prevent burning. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze the Pan (Optional): If you’re using red wine, now’s the time to add it. Pour the wine into the skillet and scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a ton of flavor to the sauce. Let the wine simmer for a few minutes until it’s reduced slightly. If you’re not using wine, you can skip this step.
4. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together and the richer the sauce will become. If the sauce becomes too thick, add a little beef broth or water to thin it out.
6. Stir in Fresh Herbs: Just before serving, stir in the chopped fresh parsley and basil (if using). This adds a burst of freshness to the sauce.

Cooking the Pasta:

1. Boil the Water: While the sauce is simmering, bring a large pot of salted water to a rolling boil. The salt is important because it seasons the pasta as it cooks. Use plenty of water to prevent the pasta from sticking together.
2. Cook the Pasta: Add the bowtie pasta to the boiling water and cook according to the package directions, usually about 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite.
3. Drain the Pasta: Once the pasta is cooked, drain it well in a colander. Don’t rinse the pasta unless you’re making a cold pasta salad. The starch on the pasta helps the sauce cling to it.

Combining and Serving:

1. Combine Pasta and Sauce: Add the drained pasta to the skillet with the meat sauce and toss to coat. Make sure every piece of pasta is covered in that delicious sauce! You can also serve the sauce over the pasta on individual plates if you prefer.
2. Serve and Enjoy: Serve immediately, garnished with grated Parmesan cheese and a dollop of ricotta cheese (if using). A sprinkle of fresh parsley adds a nice touch.

Tips and Variations:

• Add Vegetables: Feel free to add other vegetables to the sauce, such as chopped carrots, celery, or bell peppers. Sauté them along with the onion and garlic.
• Use Different Meats: You can substitute ground beef with ground turkey, ground pork, or Italian sausage.
• Spice it Up: For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
• Add Mushrooms: Sauté sliced mushrooms with the onions and garlic for an earthy flavor.
• Make it Creamy: Stir in a splash of heavy cream or half-and-half at the end for a creamier sauce.
• Slow Cooker Option: You can also make this sauce in a slow cooker. Brown the ground beef and sauté the onions and garlic as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Freezing Instructions: This sauce freezes well. Let it cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Fresh Herbs are Key: While dried herbs work in a pinch, fresh herbs really elevate the flavor of this dish. If you can, use fresh parsley and basil.
• Don’t Overcook the Pasta: Overcooked pasta is mushy and unpleasant. Cook it al dente for the best texture.
• Taste as You Go: The most important tip is to taste the sauce as it simmers and adjust the seasonings as needed. Everyone’s taste preferences are different, so don’t be afraid to experiment.

Detailed Ingredient Notes:

• Ground Beef: I prefer using an 80/20 blend of ground beef for this recipe because it has a good amount of fat, which adds flavor and richness to the sauce. However, you can use a leaner blend if you prefer. Just be sure to drain off any excess grease after browning.
• Onion: A yellow onion is my go-to for this recipe, but you can also use a white onion or even a sweet onion.
• Garlic: Fresh garlic is always best, but you can use jarred minced garlic in a pinch. One clove of garlic is roughly equivalent to 1 teaspoon of minced garlic.
• Crushed Tomatoes: Look for crushed tomatoes that are made with good quality tomatoes. San Marzano tomatoes are a great choice if you can find them.
• Tomato Sauce: Any brand of tomato sauce will work for this recipe.
• Tomato Paste: Tomato paste adds a concentrated tomato flavor to the sauce.
• Dried Herbs: Make sure your dried herbs are fresh. If they’ve been sitting in your pantry for a while, they may have lost their flavor.
• Fresh Herbs: Fresh parsley and basil add a bright, fresh flavor to the sauce. If you don’t have fresh herbs, you can use dried, but the flavor won’t be quite as good.
• Olive Oil: Use a good quality olive oil for the best flavor.
• Dry Red Wine: A dry red wine, such as Cabernet Sauvignon or Merlot, adds depth of flavor to the sauce. If you don’t have red wine, you can substitute beef broth or water.
• Beef Broth: Beef broth adds richness to the sauce. You can substitute chicken broth or vegetable broth if you don’t have beef broth.
• Bowtie Pasta (Farfalle): Bowtie pasta, also known as Farfalle, is a great choice for this recipe because its shape holds the sauce well. However, you can use any type of pasta you like. Penne, rigatoni, and spaghetti are all good options.
• Parmesan Cheese: Grated Parmesan cheese is the perfect finishing touch for this dish.
• Ricotta Cheese: Ricotta cheese adds a creamy, tangy flavor to the dish. It’s optional, but I highly recommend it.

Troubleshooting:

• Sauce is too thick: Add a little beef broth or water to thin it out.
• Sauce is too thin: Simmer the sauce

  

  Conclusion:

  This isn’t just another pasta recipe; it’s a comforting, flavorful, and incredibly satisfying meal that’s destined to become a weeknight staple. From the savory richness of the ground beef to the perfectly al dente bowtie pasta, every bite is a delightful experience. I truly believe this recipe for bowtie pasta with ground beef is a must-try for anyone looking for a quick, easy, and delicious dinner option. It’s the kind of dish that brings everyone to the table with smiles, and it’s versatile enough to adapt to your own personal preferences.

  But don’t just take my word for it! The real magic happens when you try it yourself. Imagine the aroma filling your kitchen as the sauce simmers, the anticipation building as you toss the pasta with the flavorful meat mixture. It’s a culinary experience that’s both rewarding and incredibly simple to achieve.

  And the best part? There are so many ways to make this recipe your own. Feel free to experiment with different types of ground meat – ground turkey or even Italian sausage would be fantastic alternatives. For a vegetarian twist, you could easily substitute the ground beef with lentils or crumbled plant-based meat.

  Looking for serving suggestions? A simple side salad with a light vinaigrette is the perfect complement to the richness of the pasta. Or, for a heartier meal, try serving it with some crusty garlic bread to soak up all that delicious sauce. You could also sprinkle some freshly grated Parmesan cheese on top for an extra layer of flavor.

  Here are a few variations to get your creative juices flowing:

  Spice it Up!

  If you like a little heat, add a pinch of red pepper flakes to the sauce while it’s simmering. A dash of hot sauce at the end is also a great way to add a kick.

  Veggie Power!

  Sneak in some extra vegetables by adding chopped bell peppers, zucchini, or mushrooms to the sauce. They’ll add both flavor and nutrients to the dish.

  Creamy Dreamy!

  For a creamier sauce, stir in a dollop of sour cream or cream cheese at the end. It will add a luxurious richness to the pasta.

  Cheesy Goodness!

  Bake the pasta in a casserole dish with a layer of mozzarella cheese on top for a cheesy, bubbly delight.

  I’m confident that you’ll love this recipe as much as I do. It’s a crowd-pleaser that’s perfect for busy weeknights, family gatherings, or even a casual dinner party. It’s a dish that’s both comforting and satisfying, and it’s sure to become a regular in your meal rotation.

  So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I can’t wait to hear about your experience! Please, try this bowtie pasta with ground beef recipe and share your thoughts and any variations you try in the comments below. Let’s create a community of pasta lovers and inspire each other with our culinary creations! Happy cooking!

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  Bowtie Pasta Ground Beef: A Delicious and Easy Recipe

  Classic and comforting Bowtie Pasta with Meat Sauce, simmered to perfection with fresh herbs and a touch of red wine.

  Prep Time15 minutes

  Cook Time45 minutes

  Total Time60 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 1 pound Bowtie Pasta (Farfalle)
  • 1 pound Ground Beef (80/20 blend recommended for flavor)
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 (15 ounce) can Tomato Sauce
  • 1 (6 ounce) can Tomato Paste
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 cup Fresh Basil, chopped (optional, for extra flavor)
  • 2 tablespoons Olive Oil
  • 1/2 cup Dry Red Wine (optional, but adds depth of flavor)
  • 1/2 cup Beef Broth (or water)
  • Salt and Black Pepper to taste
  • Grated Parmesan Cheese, for serving
  • Optional: 1/2 cup Ricotta Cheese, for serving

  Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. Drain off any excess grease.
  2. Add the chopped onion to the skillet with the browned beef and cook until softened, about 5-7 minutes. Stir frequently. Add the minced garlic and cook for another minute until fragrant.
  3. If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes until it’s reduced slightly.
  4. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and black pepper to taste.
  5. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. If the sauce becomes too thick, add a little beef broth or water to thin it out.
  6. Just before serving, stir in the chopped fresh parsley and basil (if using).
  7. While the sauce is simmering, bring a large pot of salted water to a rolling boil.
  8. Add the bowtie pasta to the boiling water and cook according to the package directions, usually about 8-10 minutes, or until al dente.
  9. Once the pasta is cooked, drain it well in a colander.
  10. Add the drained pasta to the skillet with the meat sauce and toss to coat. You can also serve the sauce over the pasta on individual plates if you prefer.
  11. Serve immediately, garnished with grated Parmesan cheese and a dollop of ricotta cheese (if using). A sprinkle of fresh parsley adds a nice touch.

  Notes

  • Add vegetables like carrots, celery, or bell peppers.
  • Substitute ground beef with ground turkey, ground pork, or Italian sausage.
  • For a spicier sauce, add more red pepper flakes or cayenne pepper.
  • Sauté sliced mushrooms for an earthy flavor.
  • Stir in heavy cream or half-and-half for a creamier sauce.
  • Slow Cooker Option: Brown beef and sauté aromatics, then transfer to slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Freezing Instructions: Cool completely, then transfer to an airtight container or freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Fresh Herbs are Key: Use fresh parsley and basil for the best flavor.
  • Don’t Overcook the Pasta: Cook it al dente for the best texture.
  • Taste as You Go: Adjust the seasonings as needed.