Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5) Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6) Add the shallots and sauté for 2 minutes or until tender. Add the cream and bring to boil. Once the ground beef is fully cooked, add the marinara sauce to the skillet and stir well. Add the Italian seasoning, salt, pepper and onion powder to the skillet and stir well. Add the heavy cream and cooked pasta shells to the skillet and stir until the pasta is all coated in sauce. Reduce the heat to low and continue cooking for 3 – 4 minutes. Heat the oven to 400°F. Cook the beef in a 12-inch skillet over medium-high heat, stirring often to separate meat. Pour off any fat. Stir in the sauce, tomato and Worcestershire and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Spoon the beef mixture into a 1 1/2-quart casserole. Sprinkle with the cheese. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes. Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Preheat your oven to 375 degrees and spray a 9×13 baking dish with cooking spray. Add the cooked pasta to the baking dish. Pour the sauce and meat mixture over the pasta. Stir the pasta until everything is well combined. Top with shredded mozzarella cheese. The pasta bakes in the oven at 375 degrees for 20-25 minutes. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEl to turn cooker off. Stir in heavy cream and Parmesan cheese, and serve. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken. Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Remove ground beef from heat; Drain pasta; Add pasta to ground beef and cream cheese mixture and stir until combined. Stir in 1 cup of cheese and mix until combined. Top taco pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 5-10 minutes, or until cheese is perfectly melted. How to Make Martha Stewart’s Fettuccine Alfredo Limone. I began by boiling a large pot of salted water for the fettuccine. The pasta takes about 12 minutes to cook until al dente, so I let it cook for five minutes before I started the sauce. For the sauce, I combined 2 cups heavy cream, the zest and juice of 1 lemon, and 3 egg yolks in a Add half the beef and sear until the bottom is browned, 2 to 4 minutes. Flip the beef and sear until the second side is browned, 2 to 4 minutes more. Transfer to a plate. Add 1 tablespoon olive oil and the remaining beef to the pot and repeat browning. Heat the remaining 1 tablespoon olive oil in the now-empty pot. Season steak with salt and pepper. Place steak in the skillet and cook for 5-7 minutes per side or until it reaches an internal temperature of 135 degrees for medium rare. Remove steak and allow it to rest. Melt butter in a saucepan over medium heat. Add flour, and whisk until a thick paste begins to form. Transfer the ground beef and spice mixture to a bowl and cover it to keep it warm. Next, add the marinara, water, broth, noodles, onion powder, and red pepper flakes to the pot and stir. Put the lid on the Instant Pot and lock it down. Turn the vent valve to the “sealed” position. Set the pot to Pressure Cook or Manual for 8 minutes. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta. In a skillet, melt butter on medium heat and saute the sliced/minced garlic and lemon zest very lightly without allowing the garlic to brown. Add the heavy cream, lemon juice, season with salt and pepper, and cook for 1 minute. Cook your ground beef, and season with the seasonings in the ingredients list. In the slow cooker pour in the pasta, red sauce, one cup of water, cooked ground beef, diced cream cheese block, and ½ cup of the shredded mozzarella. Give it a good stir. Cover and cook on low for 4 hours. Give it a good stir, and top with the remaining cheese. Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add in the chicken broth, milk, and fettuccine. sbBMPdT.

creamy beef fettuccine recipe