A quick and easy play on a comforting classic!
1 Package Linguine, cooked and drained- reserve 1/4 pasta water
3 T Olive Oil
1lb Ground Beed
1 Onion, small diced
4 Cloves of Garlic, minced
2 C Beef Stock
4 Shakes of Worchestire
1/2 C Sour Cream
1 T plus 1 tsp Corn Starch
1 T plus 1 tsp Cold Water
Handful of Parsley, chopped
Cook pasta according to directions in box
While pasta is cooking add olive oil and ground beef to large sauté pan on medium heat
Cook ground beef until browned, being sure to break up into small crumbles
Add in onion and cook until translucent- about 3-4 minutes
Add garlic and cook until fragrant
Slowly add in beef stock being sure to scrape up the brown bits in the bottom of the pan( this is called the fond and it has so much flavor)
Bring to a boil
In a small bowl mix together the corn starch and water until smooth( this is called a slurry and is actually known as a super liquid. It will help thicken the sauce)
While whisking, carefully add the slurry being sure to whisk away any lumps
Boil for 2 minutes whisking constantly- The sauce should become slightly thicker
Remove from heat
Add in worchestire and sour cream
Gently stir until combined
Salt and pepper to taste
Add in pasta water if needed to achieve desired thickness
Toss sauce and cooked pasta together
Top with fresh parsley
Enjoy!
*Optional- Add in 2 C sliced Baby Portabellas while sautéing the onions
Cooking with Love ❤️ 