Ingredients for the Pasta:
2 cups shell pasta
Ingredients for the Sauce:
6 tablespoons butter
1/4 cup plus 3 tablespoons all-purpose flour
4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
1/2 cup water
1 tablespoon Worcestershire sauce * (See Note below.)
3 tablespoons fresh parsley, finely chopped
1/2 cup heavy cream
1 tablespoon salt * (See Note below.)
1/2 teaspoon black pepper
*Note: My husband likes this recipe as is. However, I prefer less salt and Worcestershire flavor and would reduce these amounts in half. Therefore I recommend that you start with less salt and Worcestershire, taste the sauce, and add more to your liking if needed.
Directions for the Meatballs:
Garlic Parmesan Cheeseburger Bombs
TEX-MEX BEEF ENCHILADAS | RECIPE
Chocolate Ganache: The Recipe for a Simple and Delicious Cream Ideal for Filling Cakes and Desserts
Ultimate Family-Style Fillet Pan with 400g Mushrooms – A Hearty Delight!
HOMEMADE SPAGHETTI
Zucchini Cheese Muffins: A Savory Twist on a Classic Favorite
Egg Cartons: Your Secret Weapon Against Mosquitoes
Lemon Pastry Cream
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!