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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Ragu
In a large skillet, heat olive oil over medium heat. Add the chopped shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
- 3
Add Mushrooms and Beef
Stir in the sliced beech mushrooms and cook for another 3-4 minutes until they are tender. Add the ground beef and cook until browned, breaking it up with a spoon.
- 4
Make the Sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Let it cook for about 5 minutes to thicken slightly.
- 5
Combine Pasta and Sauce
Add the cooked campanelle to the skillet, tossing to combine evenly with the ragu sauce. Cook for an additional 2 minutes to heat through.
- 6
Serve
Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot.
