Beef and Mushroom Ragu with Pappardelle - Real Simple
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- 1/2 pound(s) pappardelle or fettuccine
- 2 tablespoon(s) olive oil
- 10 ounce(s) button mushrooms, quartered
- 1/2 medium onion, chopped
- 2 clove(s) garlic, chopped
- Kosher salt and black pepper
- 1/2 pound(s) ground beef
- 2 tablespoon(s) tomato paste
- 1/4 cup(s) dry white wine
- 1 14.5 ounce can diced tomatoes
- Grated parmesan for serving
- 1. Cook the pasta according to the package directions; drain and return it to the pot.
- 2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until the onion is soft, 5-7 minutes.
- 3. Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3-5 minutes.
- 4. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute. Add the wine and cook, stirring, until nearly evaporated, about 1 minute. Add the tomatoes (and their juices) and simmer until the liquid is slightly thickened, 4-5 minutes.
- 5. Add the sauce to the pasta and toss to combine. Serve sprinkled with the Parmesan.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Beef and Mushroom Ragu with Pappardelle - Real Simple Recipe at a Glance
- COURSE: Main Dishes