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Serves 2
Beef:
extra-wide egg noodles (Organic Durum Wheat Semolina, Organic Eggs) unsalted butter (milk), AP Flour (Organic Wheat Flour), Sweet Grass Pasture Raised Beef, Mushrooms, Shallots, Garlic, Dijon Mustard, Tomato Paste, Worcestershire sauce, Vegetable Stock (vegetable stock, (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), Brandy, Red Wine, Sour Cream, (cultured cream, milk), Canola Oil, Kosher Salt, Black Pepper, parsley, scallions.
Mushroom:
extra-wide egg noodles (Organic Durum Wheat Semolina, Organic Eggs) unsalted butter (milk), AP Flour (Organic Wheat Flour), Mushrooms, Shallots, Garlic, Dijon Mustard, Tomato Paste, Worcestershire sauce, Vegetable Stock (vegetable stock, (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), Brandy, Red Wine, Sour Cream, (cultured cream, milk), Canola Oil, Kosher Salt, Black Pepper, parsley, scallions.
Heating Instructions:
Boil 4 quarts of water with a tablespoon of salt, once boiling add the pasta for 30 seconds and then drain all the water into a cullender.
While the water is on the stove heating up add the sauce to a medium/low sauce pan. Heat the sauce to above 165 degrees, while stirring regularly.
Once the sauce is hot and the noodles are hot, you can serve this entree two ways:
Noodles on the bottom and sauce over the noodles or add the hot noodles into the hot sauce,
stirring until they are completely covered.
Serve and sprinkle scallion/parsley garnish.
Allergens:
Mushroom: Vegetarian, corn free, nut free
Serves 2
Beef:
extra-wide egg noodles (Organic Durum Wheat Semolina, Organic Eggs) unsalted butter (milk), AP Flour (Organic Wheat Flour), Sweet Grass Pasture Raised Beef, Mushrooms, Shallots, Garlic, Dijon Mustard, Tomato Paste, Worcestershire sauce, Vegetable Stock (vegetable stock, (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), Brandy, Red Wine, Sour Cream, (cultured cream, milk), Canola Oil, Kosher Salt, Black Pepper, parsley, scallions.
Mushroom:
extra-wide egg noodles (Organic Durum Wheat Semolina, Organic Eggs) unsalted butter (milk), AP Flour (Organic Wheat Flour), Mushrooms, Shallots, Garlic, Dijon Mustard, Tomato Paste, Worcestershire sauce, Vegetable Stock (vegetable stock, (water, celery, onions, carrots, zucchini, cauliflower, tomatoes, garlic, bay leaves, rosemary, thyme, sage, parsley, black peppercorns, kosher salt), Brandy, Red Wine, Sour Cream, (cultured cream, milk), Canola Oil, Kosher Salt, Black Pepper, parsley, scallions.
Heating Instructions:
Boil 4 quarts of water with a tablespoon of salt, once boiling add the pasta for 30 seconds and then drain all the water into a cullender.
While the water is on the stove heating up add the sauce to a medium/low sauce pan. Heat the sauce to above 165 degrees, while stirring regularly.
Once the sauce is hot and the noodles are hot, you can serve this entree two ways:
Noodles on the bottom and sauce over the noodles or add the hot noodles into the hot sauce,
stirring until they are completely covered.
Serve and sprinkle scallion/parsley garnish.
Allergens:
Mushroom: Vegetarian, corn free, nut free