Meaty Mushroom Ragu

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meaty mushroom ragu
  • 4Servings


  • 8 ounces fettuccine
  • 12 ounces white mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1/2 pound ground beef
  • 1/3 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons grated Parmesan


Cook pasta until al dente; drain, reserving 1 cup pasta cooking water. Meanwhile, in large skillet, cook mushrooms and garlic in butter over medium-high until browned, 5 minutes. Add beef; cook until browned, 5 minutes. Add wine and tomato paste; simmer 5 minutes. Add pasta and reserved cooking liquid; toss to coat. Top with Parmesan.