Rating: 4 stars
107 Ratings
  • 5 star values: 32
  • 4 star values: 38
  • 3 star values: 20
  • 2 star values: 13
  • 1 star values: 4

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Credit: José Picayo

Recipe Summary test

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

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

Nutrition Facts

378 calories; fat 13g; saturated fat 3g; cholesterol 33mg; sodium 540mg; protein 19g; carbohydrates 41g; sugars 5g; fiber 3g; iron 4mg; calcium 20mg.
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