Meaty Merlot Ragu with Pappardelle

By kimvess

Ingredients

• 3 tablespoons olive oil
• 8 ounces fresh cremini mushrooms, chopped
• 1 cup chopped onion (1 large)
• 3/4 cup chopped carrots
• 1/2 cup finely chopped red or green sweet pepper (1 small)
• 3 ounces pancetta, chopped
• 3 cloves garlic, minced
• 1 teaspoon snipped fresh rosemary
• 1/2 teaspoon fennel seeds
• 1 pound lean ground beef
• 8 ounces bulk Italian sausage
• 1 15 ounce can tomato sauce
• 1 cup Merlot or other dry red wine
• 1 tablespoon balsamic vinegar
• 1 pound dried pappardelle pasta
• Shredded Parmigiano-Reggiano or Asiago cheese

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. In a 4-quart Dutch oven heat 2 tablespoons of the 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 Dutch oven.

2. Add the remaining 1 tablespoon oil to Dutch oven; heat over medium-high heat. Add ground beef and sausage. 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.