Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil for the pasta.
- In a large skillet over high heat, cook the ground beef and diced onion. Season with salt and pepper to taste. If there is a lot of fat in the pan, pour off the excess drippings, but leave some for flavor. Lower the heat to medium.
- In a bowl, whisk together the brown gravy mixes, water, and worcestershire sauce until smooth. Pour this mixture into the skillet and stir. Cook for 3 to 4 minutes, or until the sauce thickens.
- Add garlic powder, pepper, and cream of mushroom soup to the skillet. Stir to combine. Allow the mixture to come to a simmer, then reduce the heat to low while the pasta cooks.
- Cook the bowtie pasta 1–2 minutes less than the package recommends, so it stays slightly firm. Drain the pasta thoroughly.
- Stir the sour cream into the skillet until fully incorporated, then turn off the heat.
- Add the drained pasta to the skillet, gently stirring to coat it with sauce. Cover the skillet and let the dish rest for 10 minutes. Stir once more before serving.
Nutrition
Notes
Leftovers keep well in an airtight container in the fridge for up to 4 days and can be reheated gently with a splash of water to restore creaminess. For a lighter version, use lean ground beef or turkey, Greek yogurt instead of sour cream, and a light cream soup. Pasta shapes such as egg noodles or penne can be swapped if desired. Avoid freezing as the sauce can separate. Serve with a simple green salad or steamed veggies to complete the meal.