Description
This homemade Alfredo Ground Beef is the perfect weeknight dinner, featuring tender noodles tossed in a rich, velvety Alfredo sauce and topped with perfectly seasoned ground beef. It’s a simple, budget-friendly meal that delivers restaurant-quality flavor right from your own kitchen!
Ingredients
16 Oz Fettucine (450 g)
2 tablespoons olive oil
1 teaspoon crushed garlic
1 pound ground beef
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 stick of butter (1/4 cup or 58 g)
1 teaspoon garlic, freshly crushed or dried garlic powder
16 oz heavy cream (500 ml)
8 oz parmesan cheese (1 cup)
1/4 teaspoon nutmeg
fresh parsley for garnish (optional)
Instructions
1. Cook the pasta – Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Brown the beef – Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the ground beef, Italian seasoning, salt, and black pepper. Using a spatula, push the meat down ike you are making a big hamburger patty.
Don't break the meat up at first. Let it cook for about 4 minutes until it is brown and has formed a crust.
Then break the beef apart with a spatula, flipping it occasionally until the meat is browned and cooked through. About 4-5 more minutes. Remove from heat and set aside.
4. Make the Alfredo sauce – In the same skillet, melt the butter over medium heat. Pour in the heavy cream and stir to combine. Let it simmer for 2–3 minutes.
You will know when it is ready because it will stick to the back of the spoon.
Then add the grated Parmesan and nutmeg. Stir until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
5. Combine – Toss the cooked fettuccine into the Alfredo sauce.
6. Assemble – Top the pasta and sauce with the browned ground beef. Garnish with fresh parsley and serve immediately.
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Notes
Olive Oil is Optional: If you're working with fatty meat, there's no need for olive oil. However, if you're using leaner cuts, a bit of olive oil can enhance the flavor and prevent sticking.
Brown the Mince Properly: Ensure that any liquid from the mince has fully evaporated before proceeding. The mince should be dry and crumble easily for the best texture.
Shredding your own Parmesan cheese is much better for a smoother, creamier Alfredo sauce! Pre-shredded cheese can be grainy due to added anti-caking agents but if pre-shredded is a cheaper option then go for it.
If the Alfredo sauce is too thin, let it simmer for a little while longer to thicken.
Store cooked ground beef and Alfredo sauce separately in airtight containers in the fridge for up to 3-4 days.
Reheat Alfredo ground beef gently on the stovetop over low heat, adding a splash of milk or cream to prevent thickening.
- Category: Family Meals, Main Course, Pasta
- Method: Stove Top
- Cuisine: Italian