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Garlic Butter Pasta With Ground Beef on a plate
Andrew Fowler

Garlic Butter Pasta With Ground Beef

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 6 garlic cloves thinly sliced
  • 8 oz dry linguine broken in half
  • 3 cups low-sodium beef broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1/2 cup water reserved as needed
  • 3 tbsp unsalted butter cut into pieces
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest

Method
 

  1. Press beef into a broad even layer in a deep 12-inch saute pan over medium-high heat and cook undisturbed for 3 minutes. Turn in sections, break into small crumbles and cook for 4 to 5 minutes more until the beef reaches 160°F; drain excess fat.
  2. Lower heat to medium, add sliced garlic and cook for 1 minute until softened but not dark. Add broth, salt, black pepper and crushed red pepper.
  3. Bring to a simmer and add broken linguine in a loose layer. Cook uncovered over medium-low heat for 10 to 13 minutes, lifting and separating strands with tongs every 1 to 2 minutes; add reserved water if the pan dries before pasta is tender.
  4. Leave a shallow layer of starchy broth in the pan, then remove from heat and toss in butter a piece at a time until the liquid lightly coats the strands.
  5. Toss in lemon juice and zest and serve immediately without reducing the butter coating further.