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Pappardelle With Chunky Red Wine Meat Sauce

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“In 'Not Your Mother's Weeknight Cooking'”

Ingredients Nutrition


  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.

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