Beef and Mushroom Nests

• Prepared pesto sauce
• Basil
• 1/2 pound ground beef
• 1/2 pound cremini (baby portobello) mushrooms
• A couple of pinches of allspice
• 1/4 to 1/3 cup dry red wine (a good glug)
• 1/2 cup beef stock or broth
• 1/4 cup fresh flat-leaf parsley (a generous handful), finely chopped

1. Boil the water for the pasta as in the master recipe, #242, but wait until the sauce is simmering before you drop the angel hair into the salted boiling water.
2. For the sauce, heat a deep skillet over medium-high heat, then add the EVOO and the beef.
3. Break into very tiny bits with a wooden spoon.
4. Lightly brown the meat to caramelize it, then reduce the heat to medium and add the garlic and onions.
5. Finely chop the mushrooms in a food processor, then add the bits to the skillet and cook together with the meat, onions, and garlic for 10 minutes.
6. Season the mixture with salt and pepper and a little allspice (the thing that makes them go, Hummmmm), then deglaze the pan with a glug of red wine.
7. Cook the wine off, 30 seconds, then add the stock, parsley, and tomatoes.
8. Heat to a bubble and reduce the heat to a simmer.
9. Drop the pasta in the boiling water.
10. Drain the cooked pasta and toss with the sauce and cheese.
11. Adjust the salt and pepper and roll the pasta into nests.
12. Serve with salad and bread.

pesto sauce, basil, ground beef, cremini, couple, red wine, beef stock, parsley

Taken from www.epicurious.com/recipes/food/views/beef-and-mushroom-nests-374454 (may not work)