Preparing the Beef
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Season lightly with salt and black pepper. Remove excess fat if necessary, then add the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and cook briefly until fragrant.
Making the Creamy Sauce
Reduce the heat to medium-low and pour in the heavy cream and milk, stirring gently. Allow the mixture to warm without boiling. Add the grated Parmesan and shredded mozzarella, stirring until the cheeses melt and the sauce becomes smooth and creamy. Sprinkle in the paprika and adjust seasoning with salt and pepper to taste.
Combining Everything
Add the cooked bowtie pasta to the skillet with the creamy beef sauce. Toss gently until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Serving
Remove from heat and sprinkle with chopped parsley if desired. Serve hot, paired with a simple green salad or garlic bread for a complete meal.
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Tips
Do not overcook the pasta, as it will absorb sauce quickly. Use freshly grated cheese for the smoothest texture. Adjust the creaminess by adding more milk or pasta water as needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave, adding a little milk to loosen the sauce if needed.
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