PREP TIME 1 hour 15 minutes
COOK TIME 1 hour 15 minutes
YIELD 8
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
INGREDIENTS
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 pepperPREPARATION:
- 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.
Cooking Tips: 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.