Beef & Mushroom Mafalda Pasta

Instructions

1. Prepare the ingredients

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve, peel, and medium dice the onion. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Using a damp paper towel, gently wipe off any dirt from the mushrooms, then thinly slice. Roughly chop the peppers.

2. Cook the pasta

   Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.

3. Cook the beef & vegetables

   Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the beef, sliced mushrooms, quatre épices, oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil.

4. Make the sauce

   To the pan, add the tomato paste, currants, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the meat is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5. Finish the pasta & serve your dish

   To the pan, add the cooked pasta and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Enjoy!