Hands-On Time
20 Mins
Total Time
25 Mins
Yield
Serves 4
José Picayo

How to Make It

Step 1

Cook the pasta according to the package directions; drain and return it to the pot.

Step 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.

Step 3

Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3 to 5 minutes.

Step 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.

Step 5

Add the sauce to the pasta and toss to combine. Serve sprinkled with the Parmesan.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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