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PAPPARDELLE WITH PORTOBELLO BOLOGNESE SAUCE

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 8
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • 1/2 90% lean pound ground sirloin beef
  • 1/2 pound lean ground pork
  • 1-1/4 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup Hunt's® Tomato Paste
  • 1 such as pinot noir or cabernet sauvignon cup dry red wine
  • 1 can (28 oz each) Hunt's® Crushed Tomatoes
  • 2 2 cups = about 5 oz cups sliced baby portobello mushrooms
  • 1 can (14 oz each) lower sodium beef broth
  • 16 ounces dry pappardelle or fettucine pasta, uncooked
  • 3/4 cup heavy cream
  • Chopped flat leaf parsley, optional
DIRECTIONS

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.