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pasta sauce, Pappardelle with Portobello Bolognese Sauce, Recipe, dearcreatives.com recipes

Pappardelle with Portobello Bolognese Sauce

Total Time 1 hour 15 minutes

Ingredients

  • 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

Instructions

  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.

Recipe Notes

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