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Pappardelle with Portobello Bolognese Sauce

Dear Creatives, Just in time for Valentines Day Meredith is here  guest posting & sharing a recipe for a delicious Pappardelle with Portobello Bolognese Sauce.


Tomato-Sauce,Image courtesy of Carlos Porto at

Image courtesy of Carlos Porto at

Pappardelle with Portobello Bolognese Sauce

Valentine’s Day is just around the corner, meaning it’s time to start figuring out what you’re going to do for your loved ones this year.  It’s easy to buy chocolates and a card at your local drugstore, but there’s another simple way to celebrate the holiday that’s a little bit more personal: cooking for someone you love!

If you don’t think feeding someone qualifies as romantic, think again!  From chocolate-covered strawberries to the famous spaghetti and meatballs scene in Lady and the Tramp, cooking delicious food is one of the best ways to show someone that you love them.  Forget dining out at a fancy, expensive restaurant this Valentine’s Day and try making a romantic dinner from the comfort of your home instead.

This recipe for Pappardelle with Portobello Bolognese Sauce is a great Valentine’s Day dinner option—it definitely falls into the category of romantic pasta and tomato sauce recipes—but it can also work as a hearty and delicious dinner recipe for any day of the week.  With tomatoes, mushrooms, beef and pork, it’s an amazing dish that will fill you up and keep you warm for the rest of winter.

Pappardelle with Portobello Bolognese Sauce

Total Time: 1 hour, 15 minutes

Serving Size: 8

Pappardelle with Portobello Bolognese Sauce


  • Pappardelle with Portobello Bolognese Sauce from Hunt’s®
  • Total Time: 1 ¼ hours
  • Serves: 8
  • Ingredients
  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • ½ pound ground sirloin beef (90% lean)
  • ½ pound lean ground pork
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup Hunt’s® Tomato Paste
  • 1 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
  • 1 28 oz can Hunt’s® crushed Tomatoes
  • 2 cups sliced baby portobello mushrooms (about 5 oz)
  • 1 14 oz can lower sodium beef broth
  • 16 oz dry pappardelle or fettuccine pasta, uncooked
  • ¾ cup heavy cream
  • Chopped flat leaf parsley, optional


  1. Directions
  2. Heat oil in a 10-inch skillet over medium-high heat until hot. Add onions and cook for 3-4 minutes or until tender, stirring occasionally.
  3. Add beef, pork, salt and pepper. Cook and stir for 4-5 minutes or until meat is brown and crumbled. Blend in tomato paste; cook 2-3 minutes or until lightly caramelized.
  4. Add wine and simmer for 8-10 minutes or until wine is nearly evaporated. Add tomatoes, mushrooms and broth. Bring to a boil. Reduce heat to medium and simmer uncovered for 30-35 minutes or until sauce has reduced by about one third. Stir in cream and heat until hot.
  5. While sauce is simmering, cook pasta according to package directions. Drain and return to cooking pan. Add meat sauce to pasta and stir until pasta is coated. Serve immediately and sprinkle with parsley, if desired.


Author Bio: This is a guest post by Meredith K. on behalf of Hunt’s®.



Author Bio: This is a guest post by Meredith K. on behalf of Hunt’s®.  If you’re looking for more easy pasta and tomato recipes, or an easy lasagna recipe, visit I hope you enjoy & have the chance to make your special Valentine this wonderful sauce!

What is your favorite pasta sauce?


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