Cheese Tortellini With Meat Sauce

• 1/2 pound fresh mushrooms
• 1 tablespoon olive oil
• 1 pound ground very lean chuck
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon finely minced garlic
• 1/4 teaspoon dried oregano
• 3 cups crushed tomatoes
• 1/2 cup fresh or canned beef broth
• 1 pound fresh or frozen cheese tortellini (or an equal amount of another pasta)
• 2 tablespoons butter
• Grated Parmesan cheese

1. Cut the mushrooms into thin slices.
2. There should be about 2 cups.
3. Heat the oil in a skillet and add the ground meat.
4. Cook, chopping down with the back of a heavy metal spoon to break up any lumps in the meat.
5. Cook until the meat has lost its raw look.
6. Add the mushrooms, salt and pepper and cook, stirring, about 3 minutes.
7. Add the garlic and oregano.
8. Crushed tomatoes are available in cans.
9. If whole tomatoes are used, crush them using a food processor or electric blender, if desired.
10. Add the tomatoes to the meat and mushroom mixture.
11. Add broth.
12. Cook, stirring occasionally, about 20 minutes.
13. Cook the tortellini according to package directions, about 8 minutes.
14. Drain but reserve one cup of the cooking liquid.
15. Combine the cooked tortellini with the meat sauce, the reserved cup of cooking liquid and the butter.
16. Toss to blend.
17. Serve with grated Parmesan cheese on the side.

mushrooms, olive oil, ground very lean chuck, salt, freshly ground pepper, garlic, oregano, tomatoes, beef broth, frozen cheese, butter, parmesan cheese

Taken from cooking.nytimes.com/recipes/985 (may not work)