1. Cook the Bowtie Pasta: Achieving Al Dente Perfection

1. Boil Water: Bring a large pot of salted water to a rolling boil.
   • Tip: Add enough salt to the water so that it tastes like the sea. This seasons the pasta from within.
2. Add Pasta: Add the bowtie pasta to the boiling water.
3. Cook According to Package: Cook the pasta according to the package directions, until it’s al dente – cooked through but still firm to the bite. This usually takes about 8-11 minutes for farfalle.
4. Reserve Pasta Water: Before draining the pasta, reserve about ½ cup of the starchy cooking water. This can be used to adjust the consistency of the sauce later.
5. Drain Pasta: Drain the cooked pasta in a colander and set it aside.

2. Cook the Beef Mixture: Building a Flavorful Base

1. Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add Ground Beef: Add the ground beef to the skillet.
3. Brown the Beef: Cook the ground beef, breaking it apart with a wooden spoon or spatula as it cooks, until it’s fully browned and no longer pink, about 5-7 minutes.
4. Add Onions and Garlic: Add the finely chopped onion and half the minced garlic (2 cloves) to the skillet with the browned beef.
5. Sauté: Cook, stirring occasionally, until the onions are softened and translucent, about 3 minutes.
6. Add Seasonings: Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for another minute, stirring to distribute the seasonings.
7. Remove from Skillet: Remove the beef mixture from the skillet and set it aside in a bowl or on a plate.

3. Make the Garlic Butter Sauce: A Rich and Creamy Creation

1. Melt Butter: In the same skillet (no need to clean it), melt the 3 tablespoons of butter over medium heat.
2. Sauté Garlic: Add the remaining minced garlic (2 cloves) to the melted butter and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
3. Make Roux: Whisk in the tablespoon of flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux). This will thicken the sauce.
4. Gradually Add Milk: Gradually whisk in the milk, pouring it in a slow and steady stream while whisking constantly to prevent lumps from forming.
5. Simmer and Thicken: Bring the mixture to a gentle simmer, whisking occasionally, until the sauce begins to thicken, about 3 minutes.

4. Combine Everything: Bringing the Dish Together

1. Reduce Heat: Reduce the heat to low.
2. Add Cheeses: Stir in the shredded mozzarella cheese and grated Parmesan cheese until they are completely melted and the sauce is smooth and creamy.
3. Add Pasta and Beef: Add the cooked and drained pasta and the reserved beef mixture to the skillet with the sauce.
4. Toss to Coat: Gently toss all the ingredients together until the pasta and beef are evenly coated with the cheesy garlic butter sauce.
   • Tip: If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.

5. Serve: Garnishing and Enjoying

1. Garnish: Sprinkle the finished dish with freshly chopped parsley for a pop of color and freshness.
2. Serve Hot: Serve the Cheesy Beef and Bowtie Pasta in Garlic Butter immediately while it’s hot and the cheese is melted and gooey.