We covered these extra-wide egg noodles with a Greek inspired topping. Warm spices like cinnamon and clove form an irresistible combination with beef and mushrooms. Cook, relax and enjoy!
What you’ll need:
1 red onion
3.5 oz shiitake mushrooms
fresh dill sprigs
1 oz Pecorino Romano
8 oz ground beef
8 oz extra wide egg noodles
¼ tsp red chili flake
½ tsp cinnamon
¼ tsp ground cloves
7 oz 2% Greek yogurt
freshly ground black pepper
Bring a large pot of salted water to a boil. Peel then slice red onion, remove stems from mushrooms and slice. Chop dill and grate Pecorino Romano.
Add egg noodles to boiling water, and cook until al dente, 6–8 minutes. Drain noodles, reserving 1 cup pasta water.
Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high. Add beef, season with ½ teaspoon salt and pepper, and cook until browned, about 3 minutes. Transfer beef to a bowl, leaving any pan-juices behind.
Finish meat and mushrooms
Add 1 tablespoon olive oil to skillet and onions. Season with ½ teaspoon salt; sauté until golden, 8–10 minutes. Add mushrooms and chili flake and sauté, 3 minutes. Add beef, cinnamon, cloves and ¼ cup pasta water; cook until reduced. Remove from heat and stir in dill.
In a large bowl, whisk yogurt, Pecorino, and ½ cup pasta water until smooth. Add pasta and toss until noodles are coated. Season with salt and pepper.
Serve noodles topped with meat and mushroom mixture. Enjoy!