- 1 lb. cavatappi pasta, cooked al dente per package instructions
- 2 Tbsp olive oil
- 2 Tbsp butter
- 3 large sweet onions, halved and thinly sliced
- 1 cup dry sherry
- 1 tsp dried oregano
- 2 lbs. ground beef
- 3 garlic cloves, minced
- 6 oz gruyere cheese, grated
- 1 cup mascarpone cheese
- Steak Salt to taste
- Add olive oil & butter to a large skillet over medium heat. Once melted add onions and sauté until they begin to soften. Season with Steak Salt and continue to cook until browned about 15 to 20 minutes. Add garlic & oregano, cook for an additional minute then deglaze pan with sherry. Continue cooking until reduced by half. Transfer to a bowl.
- Add the ground beef to the pan, season with Steak Salt and cook until browned and cooked though. In the meantime, cook pasta in a large pot per package directions for al dente and strain the pasta water and return pasta to pot.
- Once beef is browned remove any excess oil. Next add the ground beef and onion mixture to the pot of pasta. Turn heat to low and stir in mascarpone and half of gruyere and stir until combined.
- Before serving top with remaining gruyere. If desired, in an oven proof skillet broil the gruyere for a few minutes to melt and toast the cheese.