I first cooked this linguine after a long workday when we all craved something rich but not complicated. It became an instant favorite, disappearing from plates faster than anything I had made all month.
Ingredients
Linguine pasta: gives the perfect chewy bite and absorbs creamy sauce well try to choose bronze cut pasta for best texture
Ground beef: adds heartiness and rich flavor for top quality choose beef with some marbling for tenderness
Butter: lifts the sauce and adds silky richness use high quality unsalted butter
Garlic: minced fresh for bolder taste
Olive oil: prevents the beef from sticking and deepens flavor extra virgin is best if available
Chicken broth: builds depth in the sauce low sodium gives you more control over taste
Heavy cream: creates that luscious thick base for the Parmesan
Parmesan cheese: finely grated for best melt and pronounced salty flavor fresh is preferable
Mozzarella cheese: shredded into the sauce for stretch and subtle creaminess whole milk mozzarella melts best
Salt and Pepper: to bring the whole dish into balance use kosher salt for better distribution
Italian seasoning: a blend of dried herbs that ties everything together try to use a fresh and fragrant mix if possible
Garlic powder: boosts the garlic aroma in every bite select a high quality powder for strongest effect
Fresh parsley: for garnish brings color and brightness pick crisp leaves that look vibrant
Instructions
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