It’s beef season. We just got our annual cow processed. If you don’t buy this way, you may not know… almost half the yield is ground beef, so I’m sharing my favorite ground beef recipes. This is one of my absolute favorites… creamy… mushroomy… goodness.

Ingredients:

• 1 shallot, diced
• 1 garlic clove, minced
• 1 lb ground beef
• 1 cup goat milk
• 2 cups baby spinach, chopped
• 1/2 cup fresh basil, chopped
• 2 cups mushrooms, sliced
• 1/4 cup red wine
• 1/4 cup beef stock (plus 2 tbsp for slurry)
• Reserved beef fat
• 1 Tablespoon of Cornstarch (for slurry)
• Your favorite GF pasta Barilla is my favorite GF or homeade
• Kosher salt
• Fresh ground pepper
• Pecorino or Parmesan cheese (for serving)

Instructions:

1. Sear the Beef
Season ground beef with salt and pepper.
Heat a pan over medium-high. Press beef flat into the pan and sear hard on both sides.
Break into smaller pieces, remove from pan, and reserve the beef fat.

2. Build the Base
In the same pan, add a small amount of reserved beef fat.
Sauté shallots, garlic, and mushrooms until browned and fragrant.

3. Deglaze
Add the wine to deglaze the pan.
Cook until mushrooms are tender and liquid reduces slightly.

4. Create the Slurry
Mix cornstarch with 2 tablespoons chicken stock until smooth.

5. Build the Sauce
Add 1 tablespoon reserved beef fat back to the pan.
Lower heat to medium-low.
Stir in the slurry, then add remaining chicken stock and wine.
Let it reduce until slightly thickened.

6. Add the Milk
Pour in goat milk slowly.
Do not let it boil.
Simmer gently until the sauce thickens to an Alfredo-like consistency.

7. Finish the Dish
Add spinach, basil, mushrooms, and beef back into the pan.
Stir until spinach just wilts.

8. Combine with Pasta
Cook fettuccine separately, then add directly to the sauce.
Toss until fully coated.

9. Serve
Top with Pecorino or Parmesan cheese and serve immediately.