Garlic Butter Beef Linguine in Creamy Cheddar Parmesan Sauce

• 总时间: 48 minutes

配料

12 oz linguine

1 lb lean ground beef

2 tbsp olive oil

2 tbsp butter

1 small onion, finely diced

3 cloves garlic, minced

1 tsp oregano

1 tsp garlic powder

Salt and black pepper, to taste

2 tbsp all purpose flour

1 cup broth (chicken or beef)

2 cups heavy cream

1 cup shredded cheddar cheese

1 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 tbsp butter, optional for finishing

Chopped fresh parsley for garnish

步骤

Bring a large pot of salted water to a boil and cook the linguine according to package directions until tender but still slightly firm. Drain and set aside.

Heat the olive oil in a large skillet over medium high heat. Add the ground beef and cook while breaking it apart with a spoon. Let it brown well so it develops extra flavor. Season lightly with salt and pepper, then transfer the cooked beef to a plate.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for about 3 to 4 minutes until soft and lightly golden.

Stir in the minced garlic, oregano, and garlic powder. Cook for about 30 seconds while stirring until fragrant.

Sprinkle the flour over the onion mixture and stir well for about 1 minute so it blends smoothly into the butter and creates a light roux.

Slowly pour in the broth while stirring continuously, then add the heavy cream. Let the sauce simmer gently for several minutes until it thickens and becomes smooth.

Lower the heat and add the cheddar cheese, Parmesan, and mozzarella a little at a time. Stir after each addition until the cheeses melt completely and the sauce becomes thick, creamy, and glossy.

Return the cooked beef to the skillet and stir so it is fully coated in the rich garlic butter cheese sauce.

Add the cooked linguine and gently toss everything together until the pasta strands are evenly coated in the creamy cheddar Parmesan sauce.

Remove from the heat and stir in the extra tablespoon of butter if you want an even richer finish. Sprinkle with chopped parsley and serve immediately while the sauce is hot and creamy.

Cooking Time: 40 minutes | Servings: 4 | Calories: ~840 per serving