Ingredients
- 2 cups yellow onions, sliced
- 1/8 cup butter
- 1 garlic, smashed
- 8 ounces mushrooms, sliced
- 1/4 teaspoon dried thyme
- 1/8 cup flour
- 1 tablespoon white wine vinegar
- 5 cups beef broth
- 8 ounces dry rigatoni
- 1 teaspoon Worcestershire sauce
- 4 ounces parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, to taste
How to Make
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Step 1: Heat the butter in a large pot over medium-high heat and add the sliced onions.
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Step 2: Cook the onions, stirring occasionally until the onions are caramelized, about 30 minutes.
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Step 3: Once the onions are caramelized, add the garlic, mushrooms, and thyme.
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Step 4: Sauté until the mushrooms are soft, about 3-4 minutes.
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Step 5: Whisk in the flour, creating a thick paste.
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Step 6: Slowly whisk in the white wine vinegar, all the flour paste should be incorporated smoothly.
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Step 7: Add the beef broth, pasta, Worcestershire sauce, and salt and pepper.
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Step 8: Bring to a low boil and cook until the pasta is al dente, or to the desired texture.
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Step 9: Remove the pot from heat and stir in the parmesan cheese.
We hope you enjoy this recipe!
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