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- 1 tablespoon olive oil
- 2 ounces fresh cremini mushrooms, chopped
- 1/4 cup chopped onion (1 small)
- 1/4 cup chopped carrots
- 1/4 cup finely chopped red or green sweet pepper (1 small)
- 1 ounce pancetta, chopped
- 1 clove garlic, minced
- 1/2 teaspoon snipped fresh rosemary
- 1/8 teaspoon fennel seeds
- 1/2 pound lean ground beef
- 1 8 ounce can tomato sauce
- 1/4 cup Merlot or other dry red wine
- 1 teaspoon balsamic vinegar
- 4 ounces dried pappardelle pasta
- Shredded Parmigiano-Reggiano or Asiago cheese
1. In a 3-quart saucepan heat oil over medium-high heat. Add mushrooms, onion, carrots, sweet pepper, pancetta, garlic, rosemary, and fennel seeds. Cook and stir until mushrooms are tender and liquid is evaporated. Remove vegetable mixture from pan.
2. Add ground beef to pan. Cook and stir until meat is brown, using a wooden spoon to break up meat as it cooks.
3. Return cooked vegetables to Dutch oven. Stir in tomato sauce, wine, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened.
4. Meanwhile, cook pasta according to package directions; drain. Serve meat mixture over hot cooked pasta. Sprinkle with cheese.
- Servings Per Recipe 2,
- cal. (kcal) 652,
- Fat, total (g) 31,
- chol. (mg) 134,
- sat. fat (g) 9,
- carb. (g) 54,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 1,
- fiber (g) 5,
- sugar (g) 9,
- pro. (g) 34,
- vit. A (IU) 3148,
- vit. C (mg) 26,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 166,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 956,
- Potassium (mg) 1135,
- calcium (mg) 76,
- iron (mg) 6,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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