Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef (I used 80/20)
  • 8 ounces baby mushrooms (sliced)
  • 2 cloves garlic
  • 1 small yellow onion (diced)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 pound rigatoni noodles ((Reserve 1 cup of pasta water before draining.))
  • fresh curly parsley (chopped (optional))

Instruction

  • Bring a large pot of water to a boil. Season with salt. Add the noodles and cook according to package instructions. Reserve 1 cup of pasta water before draining.
  • Heat a large skillt over medium heat. Add the ground beef, breaking it up.
  • Once the beef is cooking dice the onion, slice the mushrooms, and mince the garlic. Measure out the salt, paprika, and black pepper.
  • After the meat is completely broken up and has browned on the outside, add the onions, garlic, and mushrooms. Saute for 5 to 8 minutes or until the mushrooms are soft. Drain the excess grease. Season with salt and peper, and add in the paprika. Whisk in the flour.
  • Add in the white wine, scraping up any browned bits. Whisk in the heavy cream and milk. Bring to a simmer and cook on low for 5 minutes.
  • Stir in the drained noodles. Add a little reserved pasta water if necessary to loosen up the sauce. Serve with freshly chopped parsley and enjoy!