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
- Bring a large pot of salted water to a boil.
- Meanwhile, heat a big skillet over med-high heat and brown the beef and onion, about 8 minutes.
- Remove the mixture from the skillet and rinse in a colander or dab with paper towels to remove extra fat.
- Add the garlic to the empty skillet and cook for 30 seconds.
- 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.
- Drizzle in the olive oil.
- Cook the pasta according to package directions; drain and portion onto shallow plates.
- 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)