Step 1

Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain and set aside, reserving about ½ cup of the pasta water in case you need it later to adjust the sauce.

Step 2

Brown the Beef: In a large skillet over medium heat, warm the olive oil and add the ground beef. Cook while breaking it apart with a wooden spoon until fully browned and no longer pink. Stir in the chopped onion and half of the minced garlic. Continue cooking until the onion becomes soft and translucent. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Remove the beef mixture from the skillet and set aside.

Step 3

Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat and add the remaining garlic. Stir constantly for about a minute until fragrant. Whisk in the flour and cook for another minute to form a smooth roux, being careful not to let it brown. Slowly pour in the milk, whisking constantly to avoid lumps. Let the sauce simmer gently for 3 to 4 minutes, or until slightly thickened.

Step 4

Add the Cheese: Lower the heat and stir in the mozzarella and Parmesan cheeses until melted and smooth. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.

Step 5

Combine Everything: Return the beef mixture to the skillet along with the cooked pasta. Gently toss until everything is fully coated in the creamy garlic butter sauce.

Step 6

Serve and Garnish: Transfer the pasta to serving bowls or a large platter. Top with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve hot and enjoy the creamy, cheesy goodness.