Beef and Mushroom Ragu with Pappardelle

By Jaclyn

Ingredients

• 1/2 lb. pappardelle or fettuccine
• 2 T. olive oil
• 10 oz button mushrooms, quartered
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1/2 lb. ground beef
• 2 T. tomato paste
• 1/4 c. dry white wine
• 1 14.5 oz can diced tomatoes
• grated Parmesan, for serving

Preparation

Step 1

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.