- Cook beef: In a large pot or deep skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat if needed.
- Sauté aromatics: Add butter to the beef. Stir in garlic and onion, cooking until fragrant and softened, about 2–3 minutes.
- Season & simmer: Sprinkle in Italian seasoning, salt, and black pepper. Stir in beef broth and bring to a gentle simmer.
- Add pasta: Place pasta directly into the pot. Pour in enough water to just cover the pasta (about 2 cups). Bring to a boil, reduce heat, and cook uncovered until pasta is al dente and most liquid is absorbed (about 10 minutes). Stir occasionally to prevent sticking.
- Make it creamy: Lower heat and stir in heavy cream and Parmesan cheese until sauce is smooth and creamy, coating the pasta.
- Serve: Garnish with fresh parsley and serve hot.
Tips & Variations
- For extra flavor, deglaze the pan with 1/4 cup white wine before adding broth.
- Substitute ground beef with ground turkey, chicken, or Italian sausage.
- Add spinach or mushrooms for a veggie boost.
- For a spicier kick, sprinkle in red pepper flakes.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in portions up to 2 months. Reheat gently on the stovetop with a splash of cream or broth.
