3 Tb olive oil/8 crimini mushrooms [sliced]/salt and pepper
½ cup diced onion/2 cloves garlic [minced]/1 lb ground beef/ 2 Tb paprika/4 cups beef broth/8 oz dry rotini/½ cup sour cream
/fresh parsley
Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
Serve topped with fresh parsley.

Just use you left over from thanksgiving if you in Canada if not meatball goes great with the sauce.

Im gonna try this. Hopefully my weeny won't get stuck like in other recipes.