One-Pot Creamy Beef and Mushroom Pasta with Caramelized Shallots and Fresh Thyme

Prepare the vegetables: Wash 8 oz cremini mushrooms and slice them into 1/4-inch thick pieces. Peel 3 large shallots and slice them into thin rings. Peel and mince 3 cloves of garlic. Remove the leaves from 4 sprigs of fresh thyme and discard the woody stems. Finely chop 1/4 cup fresh parsley and grate 0.5 cup Parmesan cheese.

In a large heavy-bottomed Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add 1 lb ground beef, breaking it into large chunks with a wooden spoon. Let the beef sear undisturbed for 3-4 minutes to develop a deep brown crust (the fond). Season with 1 tsp salt and 0.5 tsp black pepper. Once fully browned and crispy, use a slotted spoon to remove the beef from the pot, leaving the rendered fat behind.

Add the sliced mushrooms to the same pot. Cook over medium-high heat for 5 minutes without stirring too often, allowing them to release their moisture and brown deeply. Once golden, remove the mushrooms and set them aside with the beef.

Reduce the heat to medium. If the pot is dry, add 1 tbsp olive oil. Add the sliced shallots and a pinch of salt. Cook for 8-10 minutes, stirring frequently, until the shallots are soft, translucent, and have turned a rich caramel-brown color.

Add the minced garlic and the fresh thyme leaves to the shallots. Sauté for 60 seconds until the garlic is fragrant but not burnt.

Deglaze the pot by pouring in 0.25 cup dry sherry. Use your wooden spoon to vigorously scrape the bottom of the pot, lifting up all the browned bits (fond) created by the beef and mushrooms. Let the sherry simmer for 2 minutes until it has reduced by half.

Pour in 4 cups beef stock, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce. Stir to combine and bring the liquid to a rolling boil.

Add 12 oz uncooked campanelle pasta to the boiling liquid. Stir well to ensure the pasta is submerged. Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes. Stir every few minutes to prevent the pasta from sticking to the bottom.

Once the pasta is al dente and the liquid has thickened into a light sauce, stir in 0.5 cup heavy cream. Return the cooked beef and mushrooms to the pot. Stir gently and simmer uncovered for 2 minutes to allow the flavors to meld and the sauce to coat the pasta.

Remove the pot from the heat. Stir in 0.5 cup grated Parmesan cheese and 0.25 cup chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately while the sauce is glossy and creamy.