Ingredients

• 1 tablespoon canola oil
• 1 pound 90/10 lean ground beef
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 large cloves garlic, finely chopped
• 4 tablespoons unsalted butter
• 1 (8-ounce) package sliced cremini mushrooms
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh thyme, plus leaves for garnish
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons kosher salt
• 12 ounces pasta (like pappardelle), cooked according to package directions

Steps/Direction:

1. Brown the beef, onion, and garlic:
   Heat the oil in a large, deep-sided skillet over medium-high. Add the beef, onion, and garlic. Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned, 4 to 5 minutes. Do not drain the beef. Transfer to a medium heatproof bowl.

2. Brown the mushrooms:
   Without wiping the skillet clean, add the butter and heat over medium-high until melted. Add the mushrooms. Cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes.

3. Make the sauce:
   Reduce the heat to medium. Add the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Gradually whisk in the beef broth until smooth. Stir in the reserved beef mixture, Worcestershire sauce, mustard, thyme, and pepper. Bring to a simmer over medium heat. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 5 to 7 minutes. Taste, adding salt as needed.

4. Garnish and serve:
   Remove from the heat. Garnish with fresh thyme leaves and serve over the cooked pasta. Store leftovers in an airtight container in the refrigerator for up to 4 days.