1 lb (450 g) ground beef12 oz (340 g) linguine pasta3 tbsp unsalted butter4 cloves garlic, minced2 tbsp all-purpose flour1 ½ cups milk1 cup heavy cream1 cup freshly grated Parmesan cheese½ tsp salt½ tsp black pepper½ tsp Italian seasoning (optional)Chopped parsley or basil (for garnish)Extra Parmesan cheese (for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain and set aside.In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6–7 minutes. Drain excess grease and set aside.Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.Gradually whisk in the milk and heavy cream until smooth. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens slightly.Add the Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the cheese is melted and the sauce becomes creamy.Return the cooked ground beef to the skillet and mix well.Add the cooked linguine and toss until evenly coated in the sauce.Simmer for 2–3 minutes, then remove from heat. Taste and adjust seasoning if needed.Serve hot, garnished with fresh parsley or basil and extra Parmesan cheese.Tip: For best results, serve immediately while the sauce is silky and smooth.