Ingredients
1/2 butter
4 tbps. olive oil
1 lb. of ground lean beef
4 cloves of garlic (chopped)
1 small white onion (diced)
1 cup of slice mushroom
1 can of Table Cream
1 can of Cream of Mushroom
1 cup of milk
1 cup of mozarella cheese
1 lb. of fettuticine
basil (chopped)
parsely (chopped)
pepper
salt
Preparation
Sauce:
1.Heat olive oil and butter in a medium sauce pan over medium-low heat. Add garlic and onion, and sauté until slightly soft and brown, about 3 minutes. 2.Add ground beef and sauté until no longer red, breaking up the beef as they brown 3.Add mushroom 4.Add milk,table cream and cream of mushroom; simmer 5 minutes. 5.Add 1/2 cup of mozarella cheese 6.Add salt and pepper to taste 5.Simmer until sauce thickens, stirring occasionally, about 10 minutes. 6.Add basil and parsely 7.reduce heat to low
Pasta:
Meanwhile, cook pasta until still firm to the bite and drain, reserving 1/2 cup cooking liquid. Return pasta to its pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Transfer to bowls, top with remaining cheese, and serve.
