Main Dishes (& B'fasts)
2 lbs Ground beef
1/3 cup Olive oil
2 tsp Salt
1 ea Onion
3 Tbs Garlic
1/2 cup Pine nuts
1 lb Mushrooms
1/2 lb Angel Hair (Capellini), uncooked
3 cans Cream of mushroom soup
1 cup Half and half
1 can Diced tomatoes
1 Tbp Basil, dried
1/4 cup Parsley, dried
1/2 tsp Thyme, ground
1 cup Parmesan cheese freshly grated
Concocted by BBF, 9/25.
Pour olive oil into a large pan; add the ground beef and cook, mashing with potato masher to break into small pieces; add salt and blend in as it cooks.
When beef is done cooking, remove from pan, leaving as much oil as possible, and add chopped onions. Cook until translucent, then add garlic and pine nuts and saute for 1-2 minutes more.
Remove onion and garlic from pan, leaving as much oil as possible, and add chopped mushrooms; cook until they are reduced by about half. Add more olive oil if necessary.
While mushrooms are sauteing, boil pasta for about 7 minutes until al dente.
When mushrooms are done sauteing, add back in the ground beef, onions, garlic, and pine nuts. Add soup, half & half, tomatoes and spices. Stir until well-mixed, heat until all ingredients are hot, and salt to taste.
Add the cooked pasta and stir together with other ingredients.
While serving, grate parmesan cheese over each serving.