French Onion-Style Beef and Pork Pasta
with Fusilli and Mozzarella
Ground beef and pork mix, caramelized onions, cream and ooey gooey mozzarella come together to create a decadently delicious fusilli pasta dish that French-onion lovers will rave over!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
170 g
Fusilli
(Contains Wheat)
113 g
Mushrooms
1 unit(s)
Yellow Onion
7 g
Thyme
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7.5 g
Beef Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until onions soften slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove from heat. Stir in vinegar, then transfer onions to a small bowl.
- Carefully rinse and wipe the pan clean.
- Meanwhile, thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 5-6 min.**
- Sprinkle beef stock powder and flour over top. Cook, stirring often, until meat and mushrooms are fully coated, 1 min.
- Add half the thyme, cream and half the cheese. Cook, stirring often, until cheese melts, 1 min.
- When fusilli is done, reserve 1/4 cup (1/2 cup) pasta water, then drain.
- Add fusilli to the pan with sauce. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Sprinkle remaining cheese over top. Cook, covered, until cheese melts 3-4 min.
- Divide pasta between plates.
- Sprinkle with crispy shallots and remaining thyme.
