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Beef and Mushroom Ragù With Pappardelle

Beef and Mushroom Ragù With Pappardelle
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2012

Nutritional Information

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

Quick Tip

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Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.

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