Pappardelle With Chunky Red Wine Meat Sauce

Categories: Ground Beef, Main Dish, Pasta Sauce

Ingredients

• 1 lb ground beef or 1 lb ground turkey
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) jar marinara sauce
• 2/3 cup dry red wine
• 2 tablespoons tomato paste
• 1/4 cup sliced black olives
• 6 ounces fresh white mushrooms, thinly sliced
• 2 tablespoons chopped fresh basil
• 1/8 teaspoon crushed red pepper flakes (or to taste)
• 1 -2 tablespoon extra virgin olive oil
• 1 lb pappardelle pasta
• grated parmesan-romano cheese mix, for serving

Directions

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat a big skillet over med-high heat and brown the beef and onion, about 8 minutes.

3. Remove the mixture from the skillet and rinse in a colander or dab with paper towels to remove extra fat.

4. Add the garlic to the empty skillet and cook for 30 seconds.

5. Transfer the beef and garlic to a deep saucepan and add the marinara sauce, wine, tomato paste, olives, mushrooms, basil, and red pepper flakes; bring to a low boil, then immediately reduce the heat and simmer for about 20 minutes, stirring a few times.

6. Drizzle in the olive oil.

7. Cook the pasta according to package directions; drain and portion onto shallow plates.

8. Ladle the sauce over the pasta; serve with Pamesan-Romano.

Email to a friend | Print this recipe | Back