Pappardelle with Portobello Bolognese Sauce

Name: Pappardelle with Portobello Bolognese Sauce
Yield: 8 servings (about 1-1/2 cups each)
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped yellow onion; 1/2 pound ground sirloin beef (90% lean); 1/2 pound lean ground pork; 1-1/4 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/4 cup Hunt's® Tomato Paste; 1 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon); 1 can (28 oz each) Hunt's® Crushed Tomatoes; 2 cups sliced baby portobello mushrooms (2 cups = about 5 oz); 1 can (14 oz each) lower sodium beef broth; 16 ounces dry pappardelle or fettucine pasta, uncooked; 3/4 cup heavy cream; Chopped flat leaf parsley, optional

Pappardelle with Portobello Bolognese Sauce was pinched from <a href="http://www.hunts.com/recipes-Pappardelle-with-Portobello-Bolognese-Sauce-3733" target="_blank">www.hunts.com.</a>

"A rich, comforting dish made with ribbon-like pappardelle pasta in a creamy tomato sauce chock full of beef, pork and meaty portobello mushrooms Recipe concept developed by The Culinary Institute of America..."

INGREDIENTS

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1 tablespoon olive oil

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1 cup finely chopped yellow onion

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1/2 pound ground sirloin beef (90% lean)

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1/2 pound lean ground pork

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1-1/4 teaspoons kosher salt

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1/2 teaspoon ground black pepper

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1/4 cup Hunt's® Tomato Paste

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1 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)

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1 can (28 oz each) Hunt's® Crushed Tomatoes

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2 cups sliced baby portobello mushrooms (2 cups = about 5 oz)

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1 can (14 oz each) lower sodium beef broth

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16 ounces dry pappardelle or fettucine pasta, uncooked

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3/4 cup heavy cream

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Chopped flat leaf parsley, optional

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