This isn't your typical college kid's fare, but Jon has requested that I post this recipe so that when (and if) he ever begins cooking, he will have it waiting online! After making the Pasta Bolognese, an Italian meat sauce, try this one which is a little more savory, earthy, and rustic in character.
The key ingredient is using Knorr's Maggi Seasoning, easily found in the spice aisle or international section. If you don't have it, don't skip trying the recipe--just get a bottle the next time you are at the store.
I have reduced the fat by replacing 2 cups of heavy cream with milk / half-and-half, and by using ground sirloin.
Large 5-qt saucepan, for boiling egg noodles
Large 12" non-stick skillet
1 lb ground sirloin
1 lb mushrooms, cleaned and sliced
1 large leek, cleaned, quartered and drained (chopped leeks should sit in cold water for awhile)
2 Tbls olive oil
1 Tbls butter
2 beef bouillons (from Knorr)
2 cups milk (Whole Milk or 2%)
1 cup half & half
Salt & pepper
3-4 dashes of Knorr's Maggi Seasoning
1/3 cup grated Parmesan
1. Wash your hands.
2. Prepare all your veggies before heating things up.
4. Add your mushrooms and turn heat to MEDIUM. Cook until beginning to brown.
10. Add 3-4 dashes of Maggi Seasoning and 1/3 cup of parmesan.
11. While the sauce is thickening, boil your pasta, preferably egg noodles.
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