Beef and Mushroom Nests

Preparation

1. Step 1

   Boil the water for the pasta as in the master recipe, #242, but wait until the sauce is simmering before you drop the angel hair into the salted boiling water.

   Step 2

   For the sauce, heat a deep skillet over medium-high heat, then add the EVOO and the beef. Break into very tiny bits with a wooden spoon. Lightly brown the meat to caramelize it, then reduce the heat to medium and add the garlic and onions.

   Step 3

   Finely chop the mushrooms in a food processor, then add the bits to the skillet and cook together with the meat, onions, and garlic for 10 minutes. Season the mixture with salt and pepper and a little allspice (the thing that makes them go, “Hummmmm”), then deglaze the pan with a glug of red wine. Cook the wine off, 30 seconds, then add the stock, parsley, and tomatoes. Heat to a bubble and reduce the heat to a simmer. Drop the pasta in the boiling water.

   Step 4

   Drain the cooked pasta and toss with the sauce and cheese. Adjust the salt and pepper and roll the pasta into nests. Serve with salad and bread.