Pappardelle with Portobello Bolognese Sauce
Minutes Prep time: 75
Minutes Total time: 75
Servings: 8
Difficulty: easy
Minutes Prep time: 75
Minutes Total time: 75
Servings: 8
Difficulty: easy
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 pound ground sirloin beef (90% lean)
1/2 pound lean ground pork
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 cup Hunt's® Tomato Paste
1 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 can (28 oz each) Hunt's® Crushed Tomatoes
2 cups sliced baby portobello mushrooms (2 cups = about 5 oz)
1 can (14 oz each) lower sodium beef broth
16 ounces dry pappardelle or fettucine pasta, uncooked
3/4 cup heavy cream
Chopped flat leaf parsley, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 42 mg | 4% |
Carbohydrate | 59 g | 20% |
Cholesterol | 67 mg | 22% |
Total Fat | 17 g | 26% |
Iron | 5 mg | 27% |
Calories | 517 kcal | 26% |
Sodium | 806 mg | 34% |
Protein | 25 g | 51% |
Saturated Fat | 8 g | 39% |
Sugars | 7 g | 1% |
Vitamin C | 8 mg | 13% |
Heat oil in 10-inch skillet over medium-high heat until hot. Add onions; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
Add beef, pork, salt and pepper. Cook and stir 4 to 5 minutes or until meat is browned and crumbled. Blend in tomato paste; cook 2 to 3 minutes or until lightly caramelized.
Add wine; simmer 8 to 10 minutes or until wine is nearly evaporated. Add tomatoes, mushrooms and broth. Bring to a boil. Reduce heat to medium; simmer uncovered 30 to 35 minutes or until sauce has reduced by about one-third. Stir in cream and heat until hot.
Meanwhile, cook pasta according to package directions. Drain and return to cooking pan.
Add meat sauce to pasta; stir until pasta is coated with sauce. Serve immediately and sprinkle with parsley, if desired.
Pappardelle pasta is a long, ribbon-like pasta - about as long and thick as spaghetti but an inch wide. It can be found in specialty stores. This sauce also works well with shorter pasta with ridges, like penne rigate and cavatappi. Those shapes capture all the yummy sauce and meat in every bite.
Pappardelle with Portobello Bolognese Sauce