1 tablespoon canola oil

1 pound 90/10 lean ground beef

1 medium yellow onion, finely chopped (about 1 cup)

3 large cloves garlic, finely chopped

4 tablespoons unsalted butter

1 (8-ounce) package sliced cremini mushrooms

1/4 cup all-purpose flour

3 cups beef broth

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon chopped fresh thyme, plus leaves for garnish

1/2 teaspoon freshly ground black pepper

1 to 2 teaspoons kosher salt

12 ounces pasta (like pappardelle), cooked according to package directions

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Heat canola oil in a large, deep-sided skillet over medium-high heat. Add ground beef, onion, and garlic. Cook, stirring frequently, until beef is browned and onions are soft, about 4–5 minutes. Do not drain. Transfer to a heatproof bowl.
In the same skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, 6–8 minutes.
Reduce heat to medium. Sprinkle flour over mushrooms and cook, stirring constantly, until lightly browned, about 2 minutes.
Gradually whisk in beef broth until smooth. Stir in beef mixture, Worcestershire sauce, Dijon mustard, chopped thyme, and black pepper.
Bring to a simmer and cook, stirring occasionally, until sauce thickens, 5–7 minutes. Add salt to taste.
Remove from heat. Garnish with fresh thyme leaves and serve over cooked pasta.

For a creamier sauce, stir in a splash of heavy cream or sour cream before serving.
Swap cremini mushrooms for button or shiitake mushrooms for variety.
Add a splash of red wine while simmering for richer flavor.
Use ground turkey or chicken for a lighter version.
Serve over mashed potatoes or rice instead of pasta for a classic touch.