Boscaiola Pasta Sauce
Creamy Boscaiola pasta sauce with mushrooms, beef, and fresh herbs—classic Italian flavor for perfect pasta in minutes.
Equipment
- Large pot
- Large skillet
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 200 g beef minced or small cubes
- 250 g mushrooms cremini, Swiss brown, or mixed, thinly sliced
- 300 ml thickened cream
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh parsley chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 400 g dried pasta fettuccine, penne, or your choice
- 1/2 cup low-sodium beef or vegetable stock
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until soft.
- Add beef and cook, breaking it up with a spoon, until browned and cooked through.
- Add mushrooms. Cook, stirring, until tender and any liquid evaporates, about 5 minutes.
- Pour in beef or vegetable stock. Scrape the bottom of the skillet to release any browned bits. Simmer for 2 minutes.
- Reduce heat to medium-low. Stir in thickened cream and Parmigiano-Reggiano. Simmer gently for 4–5 minutes, until slightly reduced and creamy.
- Season with salt and black pepper. Add cooked pasta to the skillet. Toss well to coat, adding reserved pasta water if needed to loosen the sauce.
- Stir in fresh parsley. Serve immediately, garnished with extra cheese and parsley if desired.
Notes
Substitute ground turkey or plant-based protein for beef if desired.
For extra flavor, add a pinch of smoked paprika or sauté a minced garlic clove with the onion.
Use gluten-free pasta as needed.