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:
- Hot Dog Soup
- Barbie Pasta Recipe
- Marry Me Chicken Tortellini
- Cheeseburger Macaroni Soup
- Grandma’s Ground Beef Casserole
Looking for more cozy comfort food recipes? Follow Mighty Spatula on Instagram, Facebook and Pinterest!
Ground Beef Alfredo
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
- ⅓ cup dry white wine
- ½ cup chicken stock
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- ⅓ cup Parmesan grated
- A handful fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- 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.8 oz fettuccine
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook for 3-4 minutes until softened.1 tablespoon olive oil1 medium onion2 large garlic cloves
- Add the ground beef to the skillet and cook for 4-5 minutes, breaking it apart with your spoon as you go, until browned.1 pound ground beef
- 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.1 cup mushrooms⅓ cup dry white wine
- 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.½ cup chicken stock1 teaspoon Italian seasoning1 cup heavy cream
- 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.⅓ cup Parmesan
- 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.A handful fresh parsley
Kristy says
Greta says
Loved it so much!
Elsie says
The only thing I didn't have on hand to make this recipe was the mushrooms, which I just ran to the store to get because I wanted to make this recipe for dinner. The family loved it, I loved it since it was so easy to make and super tasty. I'll remember to keep some mushrooms on hand for the next time I make this.
Rita says
The sauce turned out really creamy and tasty, and I was surprised by how well the mushrooms complemented the dish. Usually, I'm not big on mushrooms, but they added a nice touch here. Plus, the whole recipe came together super fast and easy.
Justine says
This fettuccine recipe is a hit! Quick, easy, and delicious. The creamy texture with a hint of wine – is amazing. It's become a family favorite.
Isabel says
Absolute new fave! So creamy, flavorful and really delicious! It was a perfect pair with garlic bread and I can't wait to cook this for my mom next time she come over!
Abby says
Great dish for dinner!
Greta says
I didn't ate pasta for a long time, but when I saw these pictures I decided to make this recipe for lunch. Oh my...my family loved it. This is one of the reason I try to make less pasta dishes, because when I do I can get easily obsessed with it. This is what happened with your Ground Beef Alfredo. We Loved it!
ANTONIO BENITO LUCERO says
Saved my butt!