1 pound lean ground beef
1 Tbsp. minced garlic
1/2 tsp. salt
8 oz. pappardelle pasta (Fettuccine also works.)
2 Tbsp. butter
2 Tbsp. flour
3/4 tsp. garlic salt
1/4 tsp. pepper
3 cups milk
2 Roma tomatoes, diced
1/2 cup fresh basil leaves, chopped
Brown ground beef and minced garlic in a medium skillet over medium high heat until beef is cooked through, about 7 minutes. Drain oil and set aside.
In a large saucepan, bring 4 quarts of water to a boil. Add pasta and boil according to package directions, about 10 minutes.
While pasta is cooking, heat butter in a large skillet over medium heat. Add flour, stirring quickly. Add 1/2 cup milk, stirring constantly, until a thick paste forms. Add another 1/2 cup milk, garlic salt and pepper. Stir quickly to form a smooth sauce. Continue to add milk, 1/2 cup at a time, allowing milk to cook for several minutes between additions, until sauce is creamy and smooth. Add diced tomatoes and basil. Reduce heat to low and simmer for 3 minutes.
Drain water from pasta. Add ground beef and pasta to sauce. Toss gently to incorporate sauce with pasta.