Bowtie Pasta with Creamy Velveeta Beef Sauce Delight

Ingredients

• 8 oz bowtie pasta (farfalle)
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup Velveeta cheese, cubed
• 1 2 heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• to taste Salt and pepper
• 2 tablespoons olive oil
• for garnish Fresh parsley, chopped

Instructions

1. In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
4. Reduce the heat to medium. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to lift any browned bits. Stir in Italian seasoning, salt, and pepper.
5. Add the cubed Velveeta cheese and heavy cream to the skillet, stirring continuously until the cheese has melted completely and the sauce is creamy.
6. Add the cooked bowtie pasta to the sauce, tossing to coat the pasta evenly in the creamy beef sauce. Cook for an additional 2-3 minutes to heat everything through.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.