Directions
- 1Place a large pot over medium heat. Add 5 grams of olive oil, 450 grams of mushrooms, and a pinch of salt. Sauté for 10 minutes.
- 2While the mushrooms sauté, cut a large onion in half and peel off the first two layers. Cut one half into quarter inch slices. Repeat for the other half. Add 400 grams of sliced onions to a bowl.
- 3After 10 minutes, add the 400 grams of onions, 5 grams of olive oil, and a pinch of salt to the pot. Sauté for an additional 10 minutes.
- 4Mince 20 grams of garlic. Add it to the pot after the onions and mushrooms are finished cooking. Let it sit for 10 to 15 seconds before combining everything.
- 5Add 15 grams of all-purpose flour, 30 grams of tomato paste, 4 grams of smoked paprika, and 4 grams of black pepper to the pot. Stir to combine.
- 6Add 140 grams of white wine to the pot and scrape any browned bits from the bottom. Let the alcohol cook for two minutes.
- 7In a large bowl, mix together 360 grams beef broth, 15 grams better than bouillon, and 14 grams of gelatin.
- 8Add the broth mixture to the pot. Stir well to combine.
- 9Break down the 2 pounds of ground beef and mix in any juices that leaked while cooking in the oven. Add to the simmering pot and combine.
- 10In a separate bowl, prepare a cream mixture of 255 grams 2% Greek yoghurt, 30 grams of Worcestershire sauce, and 50 grams of water.
- 11Add the cream mixture to the pot and combine. Let the mixture simmer for an additional 10 to 15 minutes.
- 12Cook 336 grams of Banza pasta according to package instructions. Rinse with cold water once cooked. Add to the sauce and stir to combine.
Ingredients
- 2 lbs ground beef
- 8 grams salt
- 450 grams mushrooms
- 5 grams olive oil
- 1 pinch salt
- 400 grams onion
- 5 grams olive oil
- 1 pinch salt
- 15 grams all-purpose flour
- 30 grams tomato paste
- 4 grams smoked paprika
- 4 grams black pepper
- 140 grams white wine
- 360 grams beef broth
- 15 grams better than bouillon
- 14 grams gelatin
- 255 grams Greek yoghurt
- 30 grams Worcestershire sauce
- 50 grams water
- 336 grams pasta
- 2000 grams water
- 30 grams salt
- 1 handful parsley
Equipment
large potfrying pansheet panbroilerknifemeasuring tapefood scalewooden spoonwhiskfrotherstrainermeal prep containersmicrowave
Tips
- Use 96/4 ground beef. Spread it thinly on the sheet pan and season with salt. Cook under the broiler on high for 15 to 20 minutes. This technique helps to evenly cook the meat, saving you time and effort.
- When making the sauce, use smoked paprika for a bolder flavor. It gives the sauce depth and elevates the overall dish. If you don't have smoked paprika, regular paprika will still work.
- Add water to the cream mixture to prevent curdling or clumping when adding it to the hot sauce. This ensures the final dish is creamy and smooth.
- Cook pasta for 60-90 seconds less than the recommended time to avoid overcooking it. Rince it to remove any foam.
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