🐏 Creamy Beef Fettuccine Recipe

Heat the olive oil in a large saucepan or dutch oven over a medium-high heat. Add the chopped onion and cook, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the ground beef and cook, stirring and breaking up any lumps, until no longer pink, drain. Add the beef, and brown it while breaking it up with a spoon. Drain any excess fat. Add in the seasonings, tomato sauce, and broth. Give it a stir, and then simmer until reduced slightly. Stir in the cream and add salt & pepper. Warm it through, toss with the pasta, and top with fresh chopped parsley if desired. Add the remaining half stick of butter and stir everything in the pot with a wooden spatula until the butter’s melted. Lastly, add in the cream, Parmesan, garlic powder, pepper and Boursin. Stir until totally melded, about 1 minute and let rest for 5 minutes to fully come together. Stir in the cream cheese, cottage cheese, and spaghetti sauce. Bring to a simmer and cook, stirring often, until cream cheese is melted and mixture is heated through. Season to taste with salt and pepper. Place the noodles in a greased 9 x 13 inch pan. Top with ground beef mixture. Preparation. Step 1. Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl. Step 2. Heat oil in a Dutch oven or other large pot over medium. Instructions. In a large pot of boiling water, cook pasta al dente according to the package directions. Heat a 12-inch skillet on medium-high heat. Add the ground beef, and onions and cook until browned. Drain fat if needed and add in the garlic and cook another 30 seconds. Remove the beef and set aside. Instructions. Preheat the oven to 350 F (176 C). Add the beef broth and water to a large dutch oven and bring to a boil. Once boiling, add the pasta and cook to al dente, according to the package instructions. Once the ground beef is fully cooked, add the marinara sauce to the skillet and stir well. Add the Italian seasoning, salt, pepper and onion powder to the skillet and stir well. Add the heavy cream and cooked pasta shells to the skillet and stir until the pasta is all coated in sauce. Reduce the heat to low and continue cooking for 3 – 4 minutes. While pasta cooks, heat remaining 3 tablespoons oil in a large skillet over medium until glossy and lighter in color. Add garlic; cook, stirring constantly, until fragrant and golden brown, 20 to 1. • Bring a large saucepan of salted water to the boil. Finely chop celery and garlic. Thinly slice carrot into half-moons. Thinly slice brown onion. • Cook penne in boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1/4 cup for 4 people), then drain and return to saucepan. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid. Step 2. Transfer 1 cup pasta cooking liquid to a large Add the onion and ground meat, and cook, stirring occasionally, for 5 minutes. Add garlic, salt and Italian seasoning, and cook, stirring, for 1 more minute. Add diced tomatoes, tomato sauce and water and mix until combined. Add pasta. When the liquid comes to a boil, cover the pot and reduce heat to simmer. Cook, stirring every 2 minutes, for fDc4P.

creamy beef fettuccine recipe