BEEF TORTELLINI IN A CREAMY TARRAGON AND MUSHROOM SAUCE

Steps:

• In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
• Add white wine to deglaze pan. Turn down heat.
• Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
• At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
• To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
• Add a few fresh basil leaves to sauce.
• Meanwhile, salt water and boil pasta according to package instructions.
• Combine pasta with sauce.
• Enjoy.