My husband prefers potatoes to pasta, but he can't get enough of this hearty casserole. People always comment on the wonderful flavor from brown sugar and cumin.—Donna Spence, Tuolumne, California
Recommended: Grandma's Best Suppers
VERIFIED BY Taste of Home Test Kitchen
- 3 cups thinly sliced onions
- 1/4 cup butter, cubed
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 2 cans (14-1/2 ounces each) beef broth
- 8 ounces fettuccine, cooked and drained
- 1 cup (4 ounces) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- In a skillet, saute onions in butter for 10-15 minutes or until caramelized. Remove onions with a slotted spoon.
- In the same skillet, cook beef over medium heat until no longer pink; drain. Return onions to skillet.
- In a bowl, combine the flour, brown sugar, salt, pepper and cumin. Gradually stir in the broth until smooth. Add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened.
- Place fettuccine in a greased 4-qt. baking dish. Top with beef mixture. Combine cheeses; sprinkle over the top. Bake, uncovered, at 450° for 15 minutes or until cheese is melted. Yield: 8 servings.
Originally published as Onion Beef Fettuccine in Taste of Home Ground Beef Cookbook 1999, p254
Reviews forOnion Beef Fettuccine
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 20, 2010
"It was good,but is the recipe right ? The sauce was thin, I had to add corn starch to thicken it,still watery sauce.Next time I will only use one can of beef broth."