Make the Cheese Sauce. 1. Melt butter in a pan under gentle heat. 2. Add Flour and beat until smooth paste and take the pan off the heat. 3. Slowly add the milk and broth (combine them into one jug for ease), a little at a time and combine until smooth, then add a little more of the milk/broth, combine. 2% Greek Yogurt.Stroganoff sauce traditionally contains sour cream, but I prefer to use Greek yogurt as a healthy swap. Along with the flour, Greek yogurt makes stroganoff thicker. Drain, rinse, and set aside. Saute the onions and garlic. Add one tablespoon olive oil to a large skillet or non-stick frying pan over medium-high heat. Once the oil begins to a simmer, add ¼ cup white onion and ¼ tablespoon garlic. Cook until translucent and tender, about 3 to 4 minutes. Cook the ground beef. Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant. Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly. Add 1 1/2 cups cheese and stir to combine until the cheese has melted. Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5) Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6) Add the shallots and sauté for 2 minutes or until tender. Add the cream and bring to boil. While pasta cooks, heat remaining 3 tablespoons oil in a large skillet over medium until glossy and lighter in color. Add garlic; cook, stirring constantly, until fragrant and golden brown, 20 to Preheat oven to 170c fan, 190c, 375f or gas mark 5. Add to the meat sauce, along with the reserved pasta water and stir until all combined and coated. Scatter with the torn fresh mozzarella and sprinkle inbetween with the parmesan. Bake in the oven for 20 minutes until cheese on top is melted and lightly golden. Heat the olive oil in a medium pot, then add the garlic, chopped carrot, onion and celery. Cook them on medium heat for approximately two to three minutes or until the onion is softened and translucent. Add the ground beef and brown it with the vegetables. Add the tomato puree, water, and all of the spices and herbs. Boil a salted pot of water for your pasta. Cook pasta al dente according to package directions. Meanwhile, prep your other ingredients and start browning the beef with the spices over medium-high heat in a skillet (approx. 8-10 minutes). Add the red pepper once the meat is broken up a bit and starts to brown. ZvzS.