• Bring a large pot of salted water to a boil (we used a 6-quart pot). Wash and dry produce. • Halve, peel, and thinly slice onions. • Trim and slice mushrooms into 1⁄4-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) • Pick parsley leaves from stems; roughly chop leaves.

• Heat a drizzle of oil in a large, preferably high-sided, pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes (6-8 minutes for 8 servings). • Turn off heat; transfer to a large bowl. Wipe out pan. TIP: If there’s excess grease in your pan, carefully pour it out and discard.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain. (Keep empty pot handy for Step 5.)

• While pasta cooks, heat a large drizzle of oil in pan used for beef over medium- high heat. Add onions and mushrooms; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If browning too quickly, reduce heat to medium. • Add vinegar, thyme, garlic powder, and 1⁄2 TBSP sugar (1 TBSP for 8 servings); cook, stirring occasionally, until onions are caramelized, 1-2 minutes more. • Season with salt and pepper.

• In pot used for pasta, combine Worcestershire sauce, stock concentrates, cream sauce base, and 3⁄4 cup pasta cooking water (1 1⁄4 cups for 8 servings). • Return pot to stovetop over medium- high heat. Cook, stirring, until sauce has thickened slightly, 3-4 minutes. Remove from heat. • Stir in mozzarella until melted.

• To pot with cheese sauce, add drained penne, beef, and onions and mushrooms. Stir to combine. Taste and season with salt and pepper. • Serve pasta directly from pot, family style! Garnish with parsley. Ground Beef is fully cooked when internal temperature reaches 160°.