Beef & Mushroom Sauce on Tagliatelle

This is one of our favorite winter pasta dishes.

The sauce is quickly made with ground beef and fresh mushrooms. I usually put a few slices of butternut squash in the oven to roast, then make the pasta sauce, and everything is ready in 30 minutes.

Well, add 5 to heat the oven….. That gives me time to pour a glass of wine and give the dog her pre-dinner treats.

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Beef & Mushroom Sauce on Tagliatelle

This is a fast main course. If you like more ‘sauce’ add a bit more broth and increase the cornstarch – or stir in a few tbs of Greek yogurt.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pasta


  • 4oz (120gr) tagliatelle
  • 10oz (300gr) ground beef
  • 6oz (180gr) cremini mushrooms, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 68 fresh sage leaves, chopped or 2 tbs dried, crumbled
  • 1 tbs Worcestershire sauce
  • 1 tbs Dijon-style mustard
  • 3/4 cup beef broth
  • 2 tsp cornstarch (Maizena) dissolved in 1 – 2 tbs water


  • Cook pasta according to package instructions. Drain.
  • Heat oil in skillet over medium heat.
  • Add onion and sauté until tender, about 7 minutes.
  • Add garlic, mushrooms, paprika and sauté until everything is well-cooked, another 7 – 8 minutes.
  • Add beef and sauté, breaking it up as it browns.
  • Add sage, Worcestershire, mustard and stock; stir well.
  • Simmer, uncovered 10 minutes until sauce is thickened. If you prefer thicker sauce, stir in the dissolved cornstarch and cook until clear
  • Add drained pasta, toss well and serve.


You could substitute ground turkey for the beef


  • Serving Size: 1/2 recipe
  • Calories: 476
  • Sugar: 7.4 g
  • Sodium: 569.8 mg
  • Fat: 5.8 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 60.7 g
  • Fiber: 5 g
  • Protein: 43 g
  • Cholesterol: 84.8 mg

Keywords: ground beef, mushrooms, pasta

Ground Beef with Mushroom Sauce

We went to the Christmas Market in Bordeaux this week. I was a little surprised that it wasn’t cancelled but was very happy to be able to wander through a market again.

We needed to show our vaccine passes and wear masks, but that’s fine with me. I like being as safe as possible. We’ve both had the booster shot, but still….

It wasn’t very busy – but it was late morning on Monday, when adults are working and kids are in school.

That also was fine with me.

These didn’t show up well – but they were chocolate ‘tools’ – hammers, wrenches, screw drivers, etc.

I was tempted…..

There were empty spaces and empty ‘villas’ where there would normally be artisans and there seemed to be more food than usual.

Ham anyone?

Maybe it seemed like more food because there were fewer small artists. The food vendors normally represent companies. It’s likely that not all of the individual artisans were able make it through the pandemic just plying their trade.

I did my best to support the small stalls that I saw.

Love my new earrings….

2 thoughts on “Beef & Mushroom Sauce on Tagliatelle”

  1. Wait! Where’s the picture of the earrings??

    We have a big holiday ‘market’ coming up this weekend. It’s filled with local artisans and usually does really well. We don’t have much of a…can’t think of a proper word for it market for food vendors and such other than our weekly farmer’s markets. Those don’t have the kind of meat vendors I see in your pictures. It’s more honey, eggs, that type of thing. Our meat vendors are small farms and they advertise, you order and then pick up but nothing like what you show. I miss that but we’re slowly getting back into things again.

    This recipe is a perfect addition for me and the pasta is just right. Sometimes, I’ll read a recipe and the pasta is all wrong for the sauce that goes over it. A heavy sauce requires a strong, thick pasta while a lighter sauce or a pesto can take a nice, light pasta and it still makes me wonder when I see recipes that have a heavy pasta sauce with a delicate pappardelle under it.

    • The food venders were the ones selling expensive stuff that people usually just buy at Christmas. Some of those hams were over $1,000 for the whole leg. We just tasted.
      The hubs and I often disagree on pasta. He likes long pasta for everything and I think some sauces need short pasta. I’m the cook so I usually win.

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