This “One-Pot” Beef and Garlic Pasta is a savior for busy weekdays, yet it tastes like it was made in an Italian restaurant kitchen for hours. The secret is that the pasta is cooked in the meat juices and stock, so each strand absorbs the flavors.

Here is the recipe for the buttery result:

🥘 One-Legged Beef-Garlic Pasta
Ingredients:

500 g beef (sirloin or tenderloin strips for quick tenderness, or ground beef)

300 g pasta (penne, fusilli or vermicelli)

6-8 cloves garlic (thinly sliced ​​or crushed)

1 red onion (finely chopped)

7 dl beef stock (or water + stock cube)

1 dl cream or cooking cream (for extra creaminess)

50 g grated parmesan

Salt, pepper, fresh thyme or basil

2 tablespoons butter and 1 tablespoon olive oil

Preparation (approx. 25-30 minutes):
To brown the meat: Heat the oil in a high-sided frying pan or saucepan and butter. Add the shredded beef and fry over high heat until it browns (this gives it its flavor!). Remove the meat and set aside.

Flavors: In the same pan (don’t wash it!) sauté the onion until translucent, then add the garlic. Fry for only 1 minute so that it is fragrant, but don’t burn it!

Cooking: Pour in the stock, scrape up the leftover meat from the bottom of the pan (this is where the power lies!). When it boils, add the dry pasta.

Cooking: Cook the pasta over medium heat, stirring occasionally, until most of the liquid has been absorbed (about 10-12 minutes).

Finale: When the pasta is almost done (“al dente”), add the meat, add the cream and Parmesan. Stir until you have a thick, creamy sauce.

Why does this method work?
Starch: Since you don’t pour off the pasta cooking water, the starch released from the pasta thickens the sauce, making it velvety.

Buttery tender meat: If you use sirloin and only add it at the end, it’s guaranteed to stay juicy. If you choose a cheaper cut of meat, it’s worth slicing it thinly and “soaking” it with a little baking soda for 15 minutes before frying – this is the Chinese kitchen trick for buttery tender beef.

Tip: If you like spicy flavors, throw in some chili flakes along with the garlic!

Would you like me to suggest a quick salad to freshen up this filling dish?