Pappardelle With Chunky Red Wine Meat Sauce

In 'Not Your Mother's Weeknight Cooking'

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb ground beef or 1  lb ground turkey
• 1  medium yellow onion, chopped
• 2  cloves garlic, minced
• 1 (28 ounce) jar  marinara sauce
• 2⁄3 cup dry red wine
• 2  tablespoons tomato paste
• 1⁄4 cup  sliced black olives
• 6  ounces fresh white mushrooms, thinly sliced
• 2  tablespoons  chopped fresh basil
• 1⁄8 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

Directions

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.