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Beef Mushrooms Pasta

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Honey Ginger Glazed Carrots


  • 2 Tbsp butter
  • 1 lb Beef Country Sausage
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 lb crimini mushrooms, chopped
  • 1/3 cup dry white wine
  • 1 1/2 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1 tsp pepper
  • 1/4 cup all purpose flour
  • 1 cup sour cream
  • Cooked pasta. We used Montebello Strozzapreti.


  1. Preheat the oven to 400°F.
  2. Form sausage into 1-inch meatballs, place on a parchment lined baking sheet and bake 20 minutes.
  3. In a large skillet, melt butter over medium heat. Add onions, cook one minute. Add garlic, cook one minute. Add mushrooms, cook about 5 minutes, or until done. Remove from skillet.
  4. Increase heat to medium high, add meatballs, wine, 1 cup of beef broth, Worcestershire sauce,salt, and pepper. Heat to a low boil.
  5. In a small bowl, whisk together 1/2 cup beef broth and flour until there are no lumps. Stir into boiling broth mixture.
  6. Add mushroom and onion mixture back into the skillet, cook and stir until thickened.
  7. Remove from heat, stir in sour cream. Serve over pasta.

Serves: 8

Recipe Guacamole

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