Beef and mushroom ragu with pappardelle recipe

Ingredients

• ½ pound pappardelle or fettuccine
• 10 ounces button mushrooms, quartered
• ½ medium onion, chopped
• 2 cloves garlic, chopped
• Kosher salt and black pepper
• 2 tablespoons olive oil
• ½ pound ground beef
• 2 tablespoons tomato paste
• ¼ cup dry white wine
• 1 (14.5-ounce) can diced tomatoes
• Grated Parmesan, for serving

1. Cook the pasta according to the package directions; drain.
2. Cook the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in the oil in a large skillet over medium-high heat until the onion is soft, 5 to 7 minutes. Add the beef and brown, 3 to 5 minutes.
3. Add the tomato paste and wine; simmer until the wine is nearly evaporated. Add the tomatoes (and their juices) and simmer until thickened, 4 to 5 minutes.
4. Toss with the pasta. Serve sprinkled with the Parmesan.