Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 small Yellow Onion, finely diced
  • 5 cloves Fresh Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarsely Ground Black Pepper
  • 2 cups Low sodium Beef Broth
  • 1 cup Heavy Cream
  • 1.5 cups Freshly Grated Parmesan Cheese
  • 1 tsp Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 12 oz Dried Bowtie Pasta
  • 2 cups Fresh Baby Spinach

Instructions:

  1. Place the 1 lb ground beef in a large skillet over medium high heat. Cook 5-7 minutes until deeply browned and no pink remains. Note: Don't break it up too much at first; let it crust.
  2. Add the diced yellow onion to the beef. Cook 3-4 minutes until the onions are translucent.
  3. Stir in the 5 cloves of minced garlic, salt, pepper, Italian seasoning, and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant. Note: Garlic burns fast, so keep it moving.
  4. Pour in the 2 cups of beef broth. Scrape the bottom of the pan to release all the browned bits.
  5. While the sauce base starts, cook the 12 oz bowtie pasta in a separate pot of salted water. Boil 2 minutes less than the package directions for perfect al dente.
  6. Lower the heat to medium and stir in the 1 cup of heavy cream. Simmer for 5 minutes until the liquid reduces slightly.
  7. Gradually whisk in the 1.5 cups of parmesan cheese. Stir constantly until the sauce is smooth and glossy.
  8. Fold in the 2 cups of fresh baby spinach. Stir for 1-2 minutes until the leaves are wilted and vibrant.
  9. Add the cooked bowtie pasta directly into the skillet. Toss thoroughly until every noodle is coated in the velvety sauce.
  10. Turn off the heat and let it sit for 2 minutes. The sauce will thicken and cling to the pasta during this brief rest.