Ingredients:
1 lb ground beef
12 oz linguine pasta
3 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 cup heavy cream
½ cup beef broth
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Linguine: Boil a large pot of salted water. Cook linguine until al dente, then drain and set aside.
Brown the Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, seasoning with salt, pepper, garlic powder, and Italian seasoning. Remove beef and set aside.
Make the Garlic Butter Base: In the same skillet, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
Build the Cream Sauce: Pour in the beef broth and heavy cream. Stir well and bring to a gentle simmer. Reduce heat and whisk in Parmesan and mozzarella until smooth and melted.
Combine: Return the beef to the skillet and stir to combine. Add the cooked linguine and toss until evenly coated in the creamy garlic butter sauce.
Finish & Serve: Garnish with chopped parsley and extra Parmesan. Serve hot and creamy.
Cooking Time: 30 minutes
Servings: 4
Calories: 760 per serving
