RECIPE DETAILS

1. Bring a large pot of salted water to a boil and cook the fettuccine until just al dente. Reserve 1 cup of the pasta water, then drain and set the pasta aside.

2. Place the diced potatoes in a saucepan with enough water to cover, add a pinch of salt, and simmer until very tender, about 12 to 15 minutes. Drain and mash lightly with a fork so they will help thicken the sauce later.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and lightly golden, about 3 to 4 minutes, then stir in the garlic and cook for 30 seconds more.

4. Add the ground beef to the skillet and break it up with a spoon. Cook until browned and no longer pink, seasoning with salt, black pepper, and thyme. Drain off excess fat if needed.

5. Pour in the apple juice and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it reduce for 6 to 8 minutes until slightly syrupy and more concentrated in flavor.

6. Stir the mashed potatoes into the beef mixture and cook for 2 to 3 minutes, stirring often, until the sauce becomes creamy and clings to the meat. If it gets too thick, loosen it with a splash of reserved pasta water.

7. Add the drained fettuccine to the skillet and toss thoroughly so the noodles are coated in the apple beef sauce. Add the butter and Parmesan cheese, then toss again until glossy and well combined.

8. Taste and adjust the seasoning if needed, then divide into bowls and finish with chopped parsley. Serve immediately while hot.