Cooking Instructions:

In a deep skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, cooking until the onions are translucent. Then, add the ground beef and cook until browned, stirring occasionally to break up the meat into small crumbles. Season with salt, pepper, and paprika.

Once the beef is no longer pink, stir in the beef broth and heavy whipping cream. Bring the mixture to a boil.

Add the bowtie pasta to the skillet and stir well. Lower the heat to a simmer, cover the skillet, and cook for 10-12 minutes, or until the pasta is tender and most of the liquid is absorbed.

After the pasta is cooked, remove the skillet from heat and stir in the shredded cheddar cheese until just combined. Serve warm, and enjoy!

For the best results when cooking this dish, consider using a deep skillet to prevent any overflow from the bubbling liquid. Stir occasionally to prevent the pasta from sticking and to guarantee even cooking. Additionally, you may want to incorporate data-driven resources to discover new variations or enhancements for this dish.

If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days, and remember to reheat gently to maintain the dish's creamy texture. Enjoy experimenting with additional herbs or vegetables to make the dish your own!