Fettuccine In Creamy Mushroom

• 1/2 butter
• 4 tbps. olive oil
• 1 lb. of ground lean beef
• 4 cloves of garlic (chopped)
• 1 small white onion (diced)
• 1 cup of slice mushroom
• 1 can of Table Cream
• 1 can of Cream of Mushroom
• 1 cup of milk
• 1 cup of mozarella cheese
• 1 lb. of fettuticine
• basil (chopped)
• parsely (chopped)
• pepper
• salt

1. Sauce:
2. 1.Heat olive oil and butter in a medium sauce pan over medium-low heat. Add garlic and onion, and saute until slightly soft and brown, about 3 minutes.
3. 2.Add ground beef and saute until no longer red, breaking up the beef as they brown
4. 3.Add mushroom
5. 4.Add milk,table cream and cream of mushroom; simmer 5 minutes.
6. 5.Add 1/2 cup of mozarella cheese
7. 6.Add salt and pepper to taste
8. 5.Simmer until sauce thickens, stirring occasionally, about 10 minutes.
9. 6.Add basil and parsely
10. 7.reduce heat to low
11. Pasta:
12. Meanwhile, cook pasta until still firm to the bite and drain, reserving 1/2 cup cooking liquid.
13. Return pasta to its pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry.
14. Transfer to bowls, top with remaining cheese, and serve.

butter, tbps, ground lean beef, garlic, white onion, mushroom, cream, cream of mushroom, milk, mozarella cheese, fettuticine, basil, pepper, salt

Taken from www.epicurious.com/recipes/member/views/fettuccine-in-creamy-mushroom-1200259 (may not work)