Pappardelle with Portobello Bolognese Sauce

Pappardelle with Portobello Bolognese Sauce

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


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, cook pasta according to package directions. Drain and return to cooking pan.
  5. Add meat sauce to pasta; stir until pasta is coated with sauce. Serve immediately and sprinkle with parsley, if desired.

Nutritional Information

Serving Size: 1-1/2 cups each
Calories 509
Total Fat 17 g
Saturated Fat 9 g
Cholesterol 72 mg
Sodium 835 mg
Carbohydrate 57 g
Dietary Fiber 6 g
Protein 25 g
Sugars 8 g
Calcium 42 mg
Iron 5 mg
Vitamin A 651 iu
Vitamin C 11 mg

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