Ingredients
2 slice rye bread
2 tbsp. olive oil
1 large onion
2 stalk celery
1 lb. lean (90 percent) ground beef
1/4 tsp. salt
1/4 tsp. pepper
2 clove garlic
1/2 tsp. dried marjoram
1/4 tsp. caraway seeds
12 oz. portobello mushroom caps
2 tbsp. water
1/4 c. dry white wine
1 tbsp. cornstarch
1 can no-salt-added beef broth
12 oz. farfalle pasta
1/2 c. reduced-fat sour cream
chopped fresh flat-leaf parsley leaves
Directions
- Preheat oven to 400 degrees F. Grease a 3-quart shallow ceramic baking dish. Heat large, covered saucepot of salted water to boiling on high.
- Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form.
- In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add onion and celery and cook 3 to 4 minutes or until golden brown, stirring. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until beef is browned, stirring to break up meat. With slotted spoon, transfer mixture to large bowl.
- To same skillet, add garlic, marjoram, and caraway. Cook 15 seconds or until fragrant, then add mushrooms and water. Cook 4 minutes or until tender, stirring frequently. Add wine, heat to boiling, and cook 2 minutes.
- In small bowl, combine cornstarch and 1 tablespoon broth. Add remaining broth to skillet; heat to boiling. Stir in cornstarch mixture; cook 5 to 6 minutes or until thickened, stirring occasionally.
- Meanwhile, add pasta to boiling water and cook for half the time label directs. Drain pasta well; transfer to bowl with meat mixture.
- Stir sour cream, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper into mushroom mixture in skillet; cook 1 minute or until creamy, stirring. Add to bowl with meat mixture and gently stir until well mixed. Transfer to prepared dish and spread evenly.
- In small bowl, combine crumbs and remaining tablespoon oil. Sprinkle evenly over pasta mixture. Bake 18 to 20 minutes or until crumbs are golden. Garnish with parsley to serve.