Savoury Minced Beef and Pork Bowls
with Fusilli and Mozzarella
Ground beef and pork mix, caramelized onions, cream and ooey gooey mozzarella come together to create a decadently delicious fusilli pasta dish that French-onion lovers will rave over!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
170 g
Fusillis
(Contient Blé)
113 g
Champignons
1 pièce(s)
Oignon jaune
7 g
Thym
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
56 ml
Crème
(Contient Lait)
28 g
Échalotes frites
(Contient Blé)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 cs
Bouillon de bœuf en poudre
(Contient Soya, Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Blé)
1 cs
Farine tout usage
(Contient Blé)
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium heat.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until onions soften slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove from heat. Stir in vinegar, then transfer onions to a small bowl.
- Carefully rinse and wipe the pan clean.
- Meanwhile, thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 5-6 min.**
- Sprinkle beef stock powder and flour over top. Cook, stirring often, until meat and mushrooms are fully coated, 1 min.
- Add half the thyme, cream and half the cheese. Cook, stirring often, until cheese melts, 1 min.
- When fusilli is done, reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Add fusilli to the pan with sauce. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Sprinkle remaining cheese over top. Cook, covered, until cheese melts 3-4 min.
- Divide pasta between plates.
- Sprinkle with crispy shallots and remaining thyme.