Boil Water: Fill a large pot with 4-5 quarts of water. Add 1 tablespoon of salt (the water should taste like seawater for properly seasoned pasta). Bring to a rolling boil over high heat.

Cook Pasta: Add 12 oz bowtie pasta. Stir immediately to prevent sticking. Cook for 1 minute less than the package’s al dente time (usually 10-11 minutes). The pasta will finish cooking in the sauce later.

Reserve Pasta Water: Before draining, scoop out ½ cup of starchy pasta water using a heatproof measuring cup. This liquid gold will help thicken and bind the sauce later.

Drain & Set Aside: Drain pasta in a colander but do not rinse (rinsing removes starch needed for sauce adhesion). Lightly drizzle with olive oil if not using immediately to prevent clumping.

Heat Skillet: Place a large, deep skillet or Dutch oven over medium heat. Add 2 tbsp olive oil and let it shimmer (about 30 seconds).

Cook Beef: Add 1 lb ground beef. Use a wooden spoon to break it into small crumbles (for even browning). Let it sear undisturbed for 2 minutes to develop a crust, then stir occasionally until no pink remains (5-7 minutes total).

Add Aromatics: Push beef to one side. Add 1 chopped onion and sauté for 2 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds (until fragrant but not browned).

Season: Sprinkle with 1 tsp Italian seasoning, ½ tsp red pepper flakes (optional), 1 tsp salt, and ½ tsp black pepper. Stir to combine. Drain excess fat if needed (leave about 1 tbsp for flavor).

Set Aside: Transfer beef mixture to a bowl. Cover to keep warm.

Melt Butter: In the same skillet, melt 3 tbsp butter over medium-low heat (to prevent burning). Swirl to coat the pan.

Toast Garlic: Add 2 additional minced garlic cloves. Sauté for 45 seconds until golden and aromatic (stir constantly—garlic burns fast!).

Make Roux: Sprinkle 1 tbsp flour over the butter. Whisk continuously for 1-2 minutes until the mixture turns pale golden (this cooks out the raw flour taste).

Add Milk Gradually: Pour in 1 cup milk in 3 batches, whisking vigorously after each addition to prevent lumps. Increase heat to medium.

Thicken Sauce: Simmer for 3-4 minutes, stirring often, until the sauce coats the back of a spoon (it should ribbon off when lifted).

Cheese Time: Reduce heat to low. Stir in 1 cup mozzarella and ½ cup Parmesan in small handfuls, letting each melt fully before adding more (this ensures smoothness).

Bring It Together: Add the cooked pasta and beef mixture. Gently toss with tongs until every piece is glossy with sauce. If too thick, add reserved pasta water 1 tbsp at a time.

Final Taste Test: Adjust seasoning with extra salt, pepper, or a pinch of sugar to balance flavors.

Garnish: Sprinkle with 2 tbsp chopped parsley and extra Parmesan. For a restaurant touch, drizzle with 1 tbsp truffle oil or a pat of butter.

Rest Briefly: Let sit for 2 minutes before serving (allows flavors to meld and sauce to cling better).