Recipe of the Month - October 2012

Beef and Mushroom Ragout with Pappardelle

WAC Fun Food Fact
The disease-fighting lycopenes in tomatoes are absorbed best when they are eaten with a little fat.  The olive oil in this recipe does the trick!

  • pound pappardelle or fettuccini
  • 2 tablespoons olive oil
  • 10 ounces button mushrooms, quartered
  • medium onion, chopped
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • pound ground beef
  • 2 tablespoons tomato paste
  • cup dry white wine
  • 1 14.5-ounce diced tomatoes
  • grated Parmesan, for serving


1. Cook the pasta according to the package directions; drain and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic, teaspoon salt, and teaspoon pepper and cook, stirring frequently, until the onion is soft. (5-7 minutes)

3. Add the beef to the skillet and cook, breaking it up with a spoon until browned. (3-5 minutes)

4. Add the tomato paste and cook, stirring until slightly darkened. (About 1 minute)

5. Add the wine and cook, stirring until nearly evaporated. 
(About 1 minute)

6. Add the tomatoes (and their juices) and simmer until the liquid is slightly thickened. (4 to 5 minutes)

7. Add the sauce to the pasta and toss to combine. 

8. Serve sprinkled with the Parmesan.

Nutritional Information:

Nutritional Information: 378 calories, 13g fat, 540mg sodium, 19g protein, 41g carb

wisconsin athletic club october 2012 recipe of the month