Beef and Mushroom Ragù With Pappardelle

Beef and Mushroom Ragù With Pappardelle
José Picayo
Tomato paste adds a rich depth to the quick-simmer sauce.

Get the recipe for Beef and Mushroom Ragù With Pappardelle.

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Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

1/2
pound
pappardelle or fettuccine
2
tablespoons
olive oil
10
ounces
button mushrooms, quartered
1/2
medium onion, chopped
2
cloves garlic, chopped
kosher salt and black pepper
1/2
pound
ground beef
2
tablespoons
tomato paste
1/4
cup
dry white wine
1
14.5-ounce can diced tomatoes
grated Parmesan, for serving

Directions

  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, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion is soft, 5 to 7 minutes.
  3. Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3 to 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 to 5 minutes.
  5. Add the sauce to the pasta and toss to combine. Serve sprinkled with the Parmesan.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 378
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 33 mg
  • Sodium 540 mg
  • Protein 19 g
  • Carbohydrate 41 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 20 mg
What does this mean? See Nutrition 101.