Name: Ground Beef Alfredo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8 oz fettuccine; 1 tablespoon olive oil; 1 medium onion (finely diced); 2 large garlic cloves (sliced); 1 pound ground beef; 1 cup mushrooms (sliced); 1/3 cup dry white wine; 1/2 cup chicken stock; 1 teaspoon Italian seasoning; 1 cup heavy cream; 1/3 cup Parmesan (grated); A handful fresh parsley; Salt and freshly ground black pepper to taste

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This creamy ground beef alfredo recipe is a comforting, classic dinner that's incredibly easy to whip up with just a handful of simple ingredients. It's a guaranteed crowd-pleaser that will quickly become a weeknight staple in your house!

I'm all about delicious meals that don't require a million ingredients or hours in the kitchen. Weeknights can get crazy, and sometimes, you just want something comforting and tasty without a ton of fuss.

That's where this ground beef alfredo recipe comes in - it's seriously so easy to whip up, and the flavor is out of this world!

You know those fancy restaurants with the creamy pasta dishes that always make your mouth water? Well, get ready to make a way better version at home.

This alfredo is rich, cheesy, and has the perfect mix of savory ground beef and earthy mushrooms. Best of all, you probably have most of the ingredients in your pantry already.

Why you'll love this ground beef alfredo recipe

Weeknight winner: This recipe comes together quickly and easily, so it's perfect for those busy weeknights when you're craving something comforting and delicious.
Flavor powerhouse: The combination of savory ground beef, earthy mushrooms, fragrant garlic and onions, all in a rich, creamy sauce? It will be a guaranteed hit!
Definite crowd-pleaser: The creamy alfredo sauce is always a favorite, and the ground beef and mushrooms make it extra hearty and satisfying.

What you'll need

Olive oil - This is my go-to for starting most savory dishes. Just a bit is enough to get things sizzling. Extra virgin olive oil adds a nice flavor, but regular olive oil works fine too.

Onion + garlic - These are the building blocks of flavor for the sauce. Dice the onion finely so it blends in nicely. For the garlic, I love the aroma of sliced garlic, but minced works, too, if you're in a hurry.

Ground beef - I usually go for 80-85% lean ground beef. It gives enough flavor without the sauce being overly greasy. Make sure to break it up really well while cooking so it browns evenly.

Mushrooms - I like basic white button mushrooms sliced; they're easy to find and cook down beautifully. If you're feeling fancy, try cremini or baby bella mushrooms for a deeper flavor.

Dry white wine - This adds a little acidity and complexity to the sauce. A simple Pinot Grigio or Sauvignon Blanc is perfect. If you don't cook with wine, you can substitute extra chicken stock.

Chicken stock - Look for low sodium if you can, so you can control the salt level yourself. You can even use homemade stock for even richer flavor! You can also use beef stock if you like but keep in mind it will darken the sauce.

Italian seasoning mix - A store-bought mix is super convenient, but feel free to experiment with your own blend of dried oregano, basil, thyme, and maybe a pinch of rosemary.

Heavy cream - This is what makes the sauce luxuriously creamy. There's no real substitute, so go for the good stuff!

Parmesan - Freshly grated Parmesan is the way to go - it melts beautifully, and the flavor is way better than pre-grated. A microplane grater is my secret weapon for getting those fluffy Parmesan clouds!

How to make alfredo ground beef

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve a cup of the pasta water before draining the pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the onions and garlic and cook for 3-4 minutes until softened.

Add the ground beef to the skillet and cook for 4-5 minutes, breaking it apart with your spoon as you go, until browned.

Add the sliced mushrooms to the skillet and cook until they soften and release their liquid. Deglaze the pan with the dry white wine, scraping up any browned bits stuck to the bottom.

Stir in the chicken stock and the Italian seasoning mix. Bring to a simmer and cook for a few minutes to reduce the liquid slightly.

Stir in the heavy cream and reduce heat to low. Add the cooked fettuccine to the sauce and toss to coat thoroughly.

Add the grated Parmesan cheese and as much of the reserved pasta water as you need to reach your desired consistency.

Stir in most of the parsley, reserving some for garnish. Adjust salt and pepper if needed. Serve immediately, garnished with the remaining parsley and extra Parmesan cheese.

Helpful tips

Keep the sauce at a gentle simmer to reduce it slightly and build richness. A hard boil can make the cream curdle.
That starchy pasta water is liquid gold! Adding a bit to the sauce helps it thicken and cling beautifully to the noodles.
Make sure you don't overcook the pasta! Perfectly cooked al dente pasta will have a slightly firm bite and will finish cooking in the sauce. Mushy pasta is a no-go!

Substitutions and variations

Swap the ground beef for ground turkey, chicken, or Italian sausage. Even crumbled tofu or lentils work for a vegetarian option.
Add a nutritional boost with diced bell peppers, steamed broccoli florets, or sautéed spinach.
Kick up the heat with a pinch of red pepper flakes, or try a Cajun seasoning blend on the ground beef for a flavor twist.

What to serve with ground beef alfredo pasta

Garlic bread: Crusty, buttery garlic bread is a classic pairing with pasta for a reason! It's perfect for sopping up any extra sauce.
Simple green salad: A light and refreshing salad with a simple vinaigrette provides a nice contrast to the rich alfredo.
Roasted vegetables: Add a side of roasted asparagus, broccoli, or Brussels sprouts for a healthy and flavorful accompaniment.

Leftovers and storage

Let the leftovers cool completely before placing them in an airtight container. Store in the refrigerator for up to 3-4 days.
For best results, reheat leftovers gently on the stovetop over low heat. You might need to add a splash of milk or cream to loosen the sauce.
You've got options when it comes to freezing this alfredo. You can either freeze the sauce and cooked pasta together or keep 'em separate. Personally, I like freezing them separately so the pasta doesn't get overcooked when I reheat it. But hey, if you're short on freezer space, tossing everything together works perfectly fine!

If you liked this ground beef alfredo recipe, you might also like some of my other cozy dinner recipes:

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