Fettuccine with mushroom/beef sauce. 2/2/22

Fettuccine with mushroom/beef sauce and salad

On Wednesday I made a mushroom and beef sauce to dress our Carba-Nada fettuccine. Usually we just stick with vegetables for a sauce but since our son is with us we gave everyone a treat.

To make the sauce first I browned the meat and then took the cooked meat out of the pan. Next I sautéed mushrooms, onions, garlic, and tomato paste seasoning each ingredient as it went into the pan. Then red wine to deglaze, add the meat back in, and a large can of diced tomatoes and a standard size can of tomato sauce. The sauce simmered on the stove for an hour and then when we tasted it, we corrected the over-brightness with a little soy sauce and spiced it up with some hot sauce. Last to be added were several torn basil leaves.

I served our plates of pasta with a salad and some more torn basil and parmesan cheese over the top. It was really delicious!

This entry was posted in American, Beef, Italian, Methods, Pasta, Vacation cuisine, Vegetables and tagged . Bookmark the permalink.

1 Response to Fettuccine with mushroom/beef sauce. 2/2/22

  1. Pingback: Fettuccine with mushroom/beef sauce. 2/2/22 — Omnivore | My Meals are on Wheels

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