Ingredients
Scale
- 18 oz fettuccine pasta
- 1½ lbs lean ground beef
- 3 tbsp olive oil
- 3 tbsp butter
- 1½ small onions, finely diced
- 4½ cloves garlic, minced
- 1½ tsp oregano
- 1½ tsp Cajun seasoning
- 1½ tsp garlic powder
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour
- 1½ cups broth (chicken or beef)
- 3 cups heavy cream
- 1½ cups grated Provolone cheese
- ¾ cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil and butter over medium heat. Sauté diced onions until translucent, then add ground beef and cook until browned.
- Stir in minced garlic, oregano, Cajun seasoning, garlic powder, salt, and pepper; cook for an additional 2-3 minutes.
- Sprinkle flour over the beef mixture, then gradually whisk in broth while stirring continuously. Add heavy cream and bring to a simmer.
- Mix in grated Provolone cheese until melted and smooth; adjust seasoning as needed.
- Toss the cooked fettuccine with the sauce until well coated.
- Serve hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 330g)
- Calories: 670
- Sugar: 4g
- Sodium: 850mg
- Fat: 44g
- Saturated Fat: 23g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 130mg