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Creamy Beef and Pasta

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Prep Time 10 minutes
Cook Time 40 minutes
Course Casserole
Servings 8

Ingredients
  

  • 1 # ground beef
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 1 medium onion chopped
  • 1 can chopped mushrooms
  • 4 cloves garlic minced
  • 2 tsp dried basil
  • 2 tsp paprika smoked if you have it
  • 1 Tbsp of flour
  • 1 cup beef broth
  • 2 cups of tomato sauce
  • 1 cup of heavy cream
  • Salt and pepper to taste start with 1 tsp of each
  • 4 oz of shredded white cheese Mozzarella, Provolone, or Monterey Jack.
  • 12-16 oz of pasta penne, rigatoni, or rotini

Instructions
 

  • Start the water for the pasta, cook the pasta to al dente while working on the rest of the casserole.
  • Brown the ground beef in a large skillet with a little oil
  • While the beef is browning process the onion and garlic.
  • When the beef is done, remove it to a plate
  • Add the oil and butter to the skillet, and then sauté the onion until soft.
  • Add the garlic and stir until fragrant.
  • Drain the chopped mushrooms and add - you can reserve the mushroom water for making your beef broth.
  • Add the basil and paprika and stir through
  • Add the flour and stir through for 2-3 minutes to cook it a little
  • Add the beef broth and stir through until smooth
  • Add the tomato sauce and cream and stir through until smooth and uniform
  • Add the salt and pepper and stir through.
  • Add the browned beef back into the sauce and stir through.
  • Add the cheese and stir through until melted.
  • Add the cooked pasta and serve
  • Garnish with some fresh parsley