Beef and Mushroom Ragù With Pappardelle

beef-mushroom-ragu-pappardelle
Photo by José Picayo
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 378 calories
    • 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
  • October 2012

Ingredients

  1. Check 1/2pound pappardelle or fettuccine
  2. Check 2tablespoons olive oil
  3. Check 10ounces button mushrooms, quartered
  4. Check 1/2 medium onion, chopped
  5. Check 2 cloves garlic, chopped
  6. Check kosher salt and black pepper
  7. Check 1/2pound ground beef
  8. Check 2tablespoons tomato paste
  9. Check 1/4cup dry white wine
  10. Check 1 14.5-ounce can diced tomatoes
  11. Check 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.