Creamy Beef Alfredo Pasta
Hearty, rich, and brimming with comforting aromas, Beef and Lentil Bolognese reimagines the classic Italian sauce with wholesome lentils for irresistible depth. Each simmering pot promises tender beef, savory tomatoes, and earthy lentils—melding into a velvety sauce perfect for draping over pasta. Dive in and discover a new family favorite tonight!
Ingredients
- 8 oz fettuccine or pasta of choice
- 1 lb sirloin steak thinly sliced (substitute flank steak or ground beef)
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 cup heavy cream substitute half-and-half for a lighter sauce
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 2 tbsp butter
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional, for warmth
- Fresh parsley chopped (for garnish)
Instructions
- Cook the pasta: Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Sear the beef: Heat 1 tbsp olive oil in a skillet over medium-high. Add steak slices, season with salt and pepper, and cook 2–3 minutes per side until browned. Remove and set aside.
- Make the sauce: In the same skillet, melt butter with remaining olive oil. Sauté garlic for 30 seconds until fragrant. Pour in heavy cream, whisking gently.
- Thicken the sauce: Reduce heat to low. Stir in Parmesan, nutmeg, salt, and pepper. Simmer 3–4 minutes until slightly thickened. If too thick, add pasta water 1 tbsp at a time.
- Combine everything: Add cooked pasta and beef to the sauce. Toss to coat evenly. Garnish with parsley and extra Parmesan.
Notes
- Beef prep: For easier slicing, freeze the steak for 15 minutes first.
- Sauce consistency: Alfredo thickens as it cools. If reheating, add a splash of milk or cream.
- Pasta water: The starchy liquid helps bind the sauce to the noodles—don’t skip it!