Pappardelle with Portobello Bolognese Sauce
A rich, comforting dish made with ribbon-like pappardelle pasta in a creamy tomato sauce chock full of beef, pork and meaty portobello mushrooms Recipe concept developed by The Culinary Institute of America
PREP TIME 1 hour 15 minutes
COOK TIME 1 hour 15 minutes
|1||Cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)|
|8||Ounce ground sirloin beef|
|1||can (14 oz each) lower sodium beef broth|
|3/4||Cup heavy cream|
|1||can (28 oz each) Hunt's® Crushed Tomatoes|
|1/4||Cup Hunt's® Tomato Paste|
|2||Cup sliced baby portobello mushrooms (2 cups = about 5 oz)|
|1||Tablespoon olive oil|
|1||Cup finely chopped yellow onion|
|1||*serving Chopped flat leaf parsley, optional|
|1||Pound dry pappardelle or fettucine pasta, uncooked|
|8||Ounce lean ground pork|
|1 1/4||Teaspoon kosher salt|
|1/2||Teaspoon ground black pepper|
- 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.
|Serving Size:||1-1/2 cups each|
|Total Fat||17 g|
|Saturated Fat||9 g|
|Dietary Fiber||6 g|
|Vitamin A||651 iu|
|Vitamin C||11 mg|
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