1-First, in a large skillet over medium heat, brown the 1 pound of lean ground beef with the 1/2 cup diced medium onion and 2 teaspoons minced garlic until the meat is no longer pink, stirring constantly to crumble it; drain excess grease if desired. This creates a savory base that builds the dish’s heartiness.

2-Next, season the browned beef with salt and pepper to taste, plus 1 teaspoon paprika if using, to add a hint of warmth.

3-Then, add 3 cups beef broth, 1 cup heavy whipping cream, and 3 cups dry bowtie pasta to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer for easy blending of flavors. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.

4-Finally, reduce the heat to low and stir in 1 1/2 cups shredded cheddar cheese until just combined, creating that creamy finish. Serve warm, optionally garnished with freshly chopped parsley and extra cheese for a nice touch.