Serve this rich dish with a warm baguette and the red wine you opened for the sauce.
2 tablespoons butter, divided
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/2 tablespoons tomato paste
1 cup dry red wine
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 (10 1/2-ounce) can beef consommé
1 (8-ounce) package mushrooms, sliced
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon salt
4 cups hot cooked penne rigate (8 ounces uncooked pasta)
Flat-leaf parsley sprigs (optional)
How to Make It
Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; sauté 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consommé. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consommé mixture warm.
Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and sauté 5 minutes. Add reserved consommé mixture; bring to a boil. Reduce heat, and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.
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I lost my original recipe and think this may be the one I had. The flavors are full and rich and really wonderful. I followed the recipe exactly but tripled it so as to have more sauce. I don't remember using cornstarch which I would prefer not to do. I served leftovers to my son 3 or 4 days after I made it and it was just as good as the day I made it. My son commented on the wonderful rich flavors. It was great. I hope this is the recipe I made. Can't wait to try it again. Don't change a thing and use a full bodied red, reasonably good quality wine. This is a great winter recipe because of the dark richness of the color and flavors.
This recipe was easy and made with all ingredients I had on hand. I didn't have a can of beef consomme, so I used beef bouillion, which turned out fine. I loved the way this recipe had you layer the flavor! Be sure not to boil the liquid down too far (which I did and had to improvise - oops!!). This was just a nice weekday dinner. I served with a green salad and a leftover glass of merlot! YUM!
I also want to tell you that this recipe goes on my "to tinker with" list. I want to try this again with double the sauce, double the mushrooms, and some beef chunks... maybe some caramelized onions too! So many possibilities!
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