Ingredients:

  • 500g ground beef (mince)
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 340g bowtie pasta (farfalle)
  • 6 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup beef broth (stock)
  • 1/4 cup heavy cream (double cream)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in the onion powder, garlic powder, oregano, red pepper flakes (if using), salt, and pepper. Cook for another minute, until fragrant.
  4. Reduce the heat to medium. Add the butter and minced garlic to the skillet with the beef. Cook until the butter is melted and the garlic is fragrant (about 1 minute), being careful not to burn the garlic.
  5. Pour in the beef broth and heavy cream. Bring to a simmer, then reduce the heat to low. Stir in the Parmesan cheese until melted and smooth.
  6. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Stir in the mozzarella cheese until melted and gooey.
  7. Garnish with fresh parsley, if desired, and serve immediately with extra Parmesan cheese on the side.