Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.

Make the Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.

Boil salted water and cook pasta according to the instructions on the package. Save 1/3 cup of the pasta water for every 2 servings. Drain the pasta and set it aside.

Heat a pan with olive oil over medium heat. Add the garlic and onion. Cook until the onions start to brown.

Add the ground beef to the pan. Add salt, pepper, paprika, chili powder, and oregano. Break up the beef and cook until it is no longer pink and cooked through. Set the beef mixture aside.

In the same skillet, add the tomato sauce. Then add the beef broth, milk, and the reserved pasta water. Stir and bring to a boil until the sauce thickens.

Lower the heat and add the cheese to the sauce. Mix until the cheese is melted and incorporated into the sauce.

Add the cooked pasta and the beef mixture to the sauce. Mix well to combine all ingredients. Add reserved pasta water if needed in small increments to adjust the consistency.

Prepare the Korean Banana Milk: Peel the banana and place it into a blender. Add maple syrup, vanilla extract, cold milk, and cold water. Blend until smooth and creamy.

Taste the banana milk and adjust sweetness if needed by adding more maple syrup.

Toss the lettuce, croutons, and dressing together in a bowl.

Pour the banana milk into glasses, adding ice cubes if you'd like it cold. Set aside.

Serve garlic beef pasta with salad and Korean banana milk. Enjoy your meal!