Description
Discover the savory delight of Garlic Butter Bowtie Pasta with Ground Beef. Learn step-by-step how to create this mouthwatering dish that’s perfect for any dinner.
Ingredients
- 1 pound (454 g) farfalle pasta
- 1 pound (454 g) ground beef (I use 90/10 ground sirloin)
- 1 jar tomato sauce (24 ounce (680 g))
- 3 cup (720 ml) s unsalted beef stock (may substitute chicken stock)
- 1 tablespoon (15 ml) Italian seasoning
- 1 tablespoon (15 ml) dried minced onion
- 1 1/2 teaspoon (8 ml) s garlic powder
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) ground black pepper
- 1 1/2 cup (360 ml) s moz zarella cheese (shredded)
- 1/2 cup (120 ml) parmesan cheese (grated)
Instructions
- Brown the Ground Beef: Switch the Instant Pot to the ‘Sauté’ setting and wait for it to show ‘Hot’. Add the ground beef and cook, breaking it into smaller chunks, until it’s thoroughly browned, which should take around 6 to 8 minutes.
- Flavor the Ground Beef: Sprinkle in Italian seasoning, dried minced onion, garlic powder, salt, and pepper. Stir well and continue to cook for a couple more minutes.
- Pour in Beef Stock: Turn off the ‘Sauté’ setting and pour in the beef stock. Stir thoroughly and scrape the bottom of the pot to loosen any stuck bits.
- Add Pasta and Sauce: Place the pasta into the pot, pressing it down into the liquid without stirring. Pour the jar of Vodka sauce over the pasta, ensuring not to mix it in. Remember: Simply layer the sauce on top.
- Cook for 5 Minutes: Secure the lid of the Instant Pot, set it to ‘Sealing’, choose the ‘Manual’ or ‘Pressure Cook’ option, and cook on ‘High Pressure’ for 5 minutes.
- Allow for 2-Minute NPR: After cooking, let the pot sit for a 2-minute natural pressure release. Once the time is up, release any remaining pressure. Open the pot once it’s safe to do so.
- Incorporate Cheeses: Add the mozzarella and parmesan cheeses, stirring them into the pasta until they melt completely into the sauce.
Notes
- Use a wooden spoon to break the ground beef into small pieces for even cookingnAfter adding beef stock, scrape the pot’s bottom well to prevent stickingnStir mozzarella into the sauce until fully melted for a creamier texture
