Savory Creamy Beef Fettuccine with Mushrooms and Cheddar

Creamy Beef Fettuccine ala Resto: A Simple Yet Delicious Delight

Ingredients:

• Fettuccine or Spaghetti: 40 grams (approximately enough for 2 servings)
• Ground Beef: 100 grams
• Mushrooms (Shimeji or Button), Thinly Sliced: 8-10 pieces
• Milk (Liquid, I used Ultra Plain Blue): 100 ml
• Cheddar or Edam Cheese, Coarsely Grated: As desired
• Oregano: A pinch
• Chili Powder: To taste
• Ground Pepper: To taste
• Garlic: 2 cloves, crushed and coarsely chopped
• Onion: 1/2 medium, halved and coarsely sliced
• Tomato Sauce: 2 tablespoons
• Chili Sauce (or to taste): 1 tablespoon
• Sugar: To taste
• Salt: To taste
• Butter or Margarine: For sautéing

Instructions:

1. Cook the Pasta: In a large pot, bring 400-500 ml of water to a rolling boil. Add a pinch of salt and the fettuccine or spaghetti. Cook for about 10 minutes, or until the pasta has expanded and is tender enough to break easily with your fingers. Ensure the water level is sufficient to fully submerge the pasta throughout cooking.

2. Prepare the Sauce: While the pasta cooks, melt butter or margarine in a skillet over medium heat. Add the crushed garlic and coarsely sliced onion, sautéing until they become soft and aromatic.

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3. Cook the Beef and Mushrooms: Add the ground beef to the skillet and cook until it changes color and is no longer pink. Then, add the sliced mushrooms and continue to stir-fry. Season with ground pepper, salt, and sugar. Mix well.

4. Create the Creamy Sauce: Pour in the liquid milk, tomato sauce, and chili sauce. Stir to combine and bring the mixture to a gentle boil. Sprinkle in a pinch of oregano. If the sauce is too thick, add a bit of water to reach your desired consistency.

5. Combine Pasta and Sauce: Drain the pasta once it’s cooked to al dente, and add it to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy sauce. Add the grated cheese and stir until it melts into the sauce. Adjust the seasoning with additional salt and sugar if needed.

6. Serve: Plate the pasta using tongs to twist it neatly into portions. Spoon the remaining sauce over the top. Garnish with additional grated cheese and a sprinkle of chili powder if you like a bit of heat.

Tips:

• Sauce Absorption: To ensure the creamy sauce penetrates the pasta, combine the pasta with the sauce while it’s still hot. The pasta will absorb the flavors as it rests in the sauce.

• Cooking the Sauce: Be cautious as milk can thicken faster than water. Monitor the sauce to prevent it from becoming too dry. If needed, add a little more liquid to maintain the desired consistency.

This recipe combines simplicity with rich flavors, perfect for a comforting meal. Enjoy your creamy beef fettuccine hot, with a generous topping of cheese for that extra indulgence!