Pasta: the original recipe called for (I'm going to guess 1 lb of) frozen tortellini, but you can use 300g dried pasta: rotini or scoobi-doo.
Mushrooms: any; I used crimini.
Cream: use some mix of heavy cream and sour cream.
You can make this ahead, mostly: after adding the sauce & broth etc you can turn it off or let it sit on keep-warm for hours.
All proportions are approximate. In the words of the great Urban Peasant, "If you love peas, use more. If you hate peas, use less." >>servings: 4 very hearty bowls Over medium-low heat, sautée @ground beef{450g} in your #big pot{} ~{until browned}. Add @onions{1 c chopped} & sautée ~{until golden}, and then @mushrooms{1/2 lb, sliced} and cook ~{until they're well wilted}. Add @chili flakes{1 tbl}, @black pepper{1 tsp}, @tomato sauce{400mL / 14oz}, @beef broth{2 c}, @balsamic{2 oz} and @soy sauce{1 oz}. You can pause here - turn it off or leave it on keep-warm. If you're using dried @pasta{}, cook it in your #pasta pot{} separately, maybe undercooked by 1 minute and drain well. Add the cooked pasta and let simmer for about ~{15 minutes} until it's absorbed some of the liquid. Add @cream{1 c} and @frozen peas{2 c}, heat through Serve garnished with some more of the cream / sour cream and freshly ground black pepper.