Ingredients

4 servings

　　

Omit

Prepared pesto sauce

　　Basil

　　

Add

1/2 pound ground beef

　　1/2 pound cremini (baby portobello) mushrooms

　　A couple of pinches of allspice

　　1/4 to 1/3 cup dry red wine (a good glug)

　　1/2 cup beef stock or broth

　　1/4 cup fresh flat-leaf parsley (a generous handful), finely chopped

　　

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.

　　Rachael Ray 365: No Repeats