Description
This Ground Beef Alfredo is a creamy and delicious pasta dish featuring tender ground beef simmered in a rich Alfredo sauce made with heavy cream, milk, and Parmesan cheese. Combined with perfectly cooked fettuccine and seasoned with Italian herbs, this recipe is a comforting and hearty meal perfect for a quick weeknight dinner or a satisfying family feast.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 12 oz fettuccine pasta
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil the fettuccine pasta according to the package directions until al dente. Drain the pasta thoroughly and set it aside to be combined later.
- Brown the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook it until fully browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat from the skillet.
- Sauté Aromatics: To the browned beef, add the chopped onion and minced garlic. Sauté the mixture for 2 to 3 minutes or until the onions become soft and translucent, allowing the garlic to release its flavor.
- Make the Sauce: Pour in the heavy cream and milk, stirring well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Cheese & Seasoning: Stir in the grated Parmesan cheese, Italian seasoning, salt, and pepper into the sauce. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine with Pasta: Add the cooked fettuccine pasta directly into the skillet with the Alfredo sauce and beef mixture. Toss everything together thoroughly so the pasta is fully coated with the sauce.
- Serve: Garnish the dish with fresh parsley if desired, and serve hot for a delicious and comforting meal.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Can be made gluten-free by using gluten-free pasta.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to avoid breaking the sauce.
