Pappardelle With Chunky Red Wine Meat Sauce

• 1 lb ground beef or 1 lb ground turkey
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) jar marinara sauce
• 23 cup dry red wine
• 2 tablespoons tomato paste
• 14 cup sliced black olives
• 6 ounces fresh white mushrooms, thinly sliced
• 2 tablespoons chopped fresh basil
• 18 teaspoon crushed red pepper flakes (or to taste)
• 1 -2 tablespoon extra virgin olive oil
• 1 lb pappardelle pasta
• grated parmesan-romano cheese mix, for serving

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat a big skillet over med-high heat and brown the beef and onion, about 8 minutes.
3. Remove the mixture from the skillet and rinse in a colander or dab with paper towels to remove extra fat.
4. Add the garlic to the empty skillet and cook for 30 seconds.
5. Transfer the beef and garlic to a deep saucepan and add the marinara sauce, wine, tomato paste, olives, mushrooms, basil, and red pepper flakes; bring to a low boil, then immediately reduce the heat and simmer for about 20 minutes, stirring a few times.
6. Drizzle in the olive oil.
7. Cook the pasta according to package directions; drain and portion onto shallow plates.
8. Ladle the sauce over the pasta; serve with Pamesan-Romano.

ground beef, yellow onion, garlic, marinara sauce, red wine, tomato paste, black olives, white mushrooms, fresh basil, red pepper, extra virgin olive oil, pasta, parmesanromano cheese mix

Taken from www.food.com/recipe/pappardelle-with-chunky-red-wine-meat-sauce-440916 (may not work)