Beef and Mushroom Ragu with Pappardelle - Real Simple

20 minutes prep, 25 minutes total. 378 calories

Yield: 4 servings
Community Recipe from


  • 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. 1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. 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. 3. Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3-5 minutes.
  4. 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. 5. Add the sauce to the pasta and toss to combine. Serve sprinkled with the Parmesan.
September 2012

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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