Penne with Mushroom and Beef Sauce (02.16.16)

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  • 1 lb. penne pasta
  • 2
 Tablespoons olive oil
  • 1 lb. white button mushrooms, chopped
  • 1/2 lb. baby bella mushrooms, chopped
  • 1/4 onion, diced
  • 2
 cloves garlic, diced
  • 1 
lb. ground beef
  • 1 
14.5-ounce can diced tomatoes, with juice
  • 1 
cup half and half or heavy cream
  • 1 
cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • Salt and Pepper, to taste

Cook the pasta according to the package directions. In a Dutch over or soup pot, bring the oil up to medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.

Add the onion, garlic, beef, salt, and pepper. Cook on medium high until meat is browned, about 5 minutes. Add the tomatoes and their juices and the half and half or cream. Reduce heat to medium. Add half (1/2 cup) of the Parmesan. Add the pasta; cook for 4-5 minutes until heated through. Stir in parsley and red pepper flakes. Garnish each serving with remaining Parmesan cheese. Serve immediately.

 

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