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Ground Beef Alfredo Recipe

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4.4 from 15 reviews

This Ground Beef Alfredo is a creamy, comforting pasta dish combining tender fettuccine with savory ground beef, mushrooms, and a rich Parmesan cream sauce infused with garlic and Italian seasoning. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s hearty and flavorful.

Ingredients

Pasta

  • 8 oz fettuccine

Sauce and Meat

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 large garlic cloves, sliced
  • 1 pound ground beef
  • 1 cup mushrooms, sliced
  • 1/3 cup chicken stock
  • 1/2 cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/3 cup Parmesan, grated
  • Salt and freshly ground black pepper, to taste

Garnish

  • A handful fresh parsley

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve one cup of the pasta water, then drain the pasta and set aside.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add the finely diced onion and sliced garlic cloves. Sauté for 3 to 4 minutes until they soften and become fragrant.
  3. Brown the Ground Beef: Add the ground beef to the skillet. Cook for 4 to 5 minutes, breaking the meat apart as it browns evenly. Ensure the beef is fully cooked through.
  4. Add Mushrooms and Simmer: Stir in the sliced mushrooms and cook until they soften and release their liquid. Pour in 1/3 cup of chicken stock while scraping the browned bits from the bottom of the pan. Let it simmer for a couple of minutes to enhance flavor.
  5. Add Remaining Stock and Seasoning: Pour in the remaining 1/2 cup chicken stock and add the Italian seasoning. Bring the mixture to a gentle simmer and allow it to reduce slightly for a few minutes.
  6. Incorporate Heavy Cream: Stir in the heavy cream and reduce the heat to low. Let the sauce warm through and combine flavors without boiling.
  7. Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy sauce. Add the grated Parmesan cheese and enough reserved pasta water to adjust the sauce to your desired consistency.
  8. Finish and Serve: Stir in most of the chopped fresh parsley, reserving some for garnish. Season with salt and freshly ground black pepper to taste. Serve immediately, topped with the remaining parsley and extra Parmesan for garnish.

Notes

  • Be sure to reserve pasta water before draining; the starch helps adjust sauce consistency.
  • Use fresh parsley for a vibrant finish and added freshness.
  • If preferred, substitute ground turkey for a leaner option.
  • For a gluten-free version, substitute fettuccine with gluten-free pasta.
  • Do not boil the cream-based sauce vigorously to prevent curdling.

Find it online: https://recipeplenty.com/ground-beef-alfredo-recipe/