143.2…Beef and Mushroom Ragu with Fettuccine
I couldn’t wait to blog about my dinner tonight. It was the perfect dinner on a cold night. Comforting and fabulous.
Beef and Mushroom Ragu with Fettuccine (Serves 4)
Recipe adapted from Real Simple, October 2012
- 1/2 pound fettuccine
- 2 tablespoons olive oil
- 10 ounces button mushrooms, quartered
- 1/2 medium onion, chopped
- 4 cloves garlic, chopped
- kosher salt and black pepper
- 1 pound ground beef
- 4 tablespoons tomato paste
- 1/4 cup dry white wine
- 1 14.5-ounce can Italian-style diced tomatoes
- 3/4 cup tomato sauce
- grated Parmesan, for serving
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion is soft, 5 to 7 minutes.
- Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3 to 5 minutes.
- Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute. Add the wine and cook, stirring, until nearly evaporated, about 1 minute. Add the tomatoes (and their juices) & tomato sauce and simmer until the liquid is slightly thickened, 4 to 5 minutes.
- Add the sauce to the pasta and toss to combine. Serve sprinkled with the Parmesan.
Along with a Caesar salad it was a fabulous meal!
Dinner last night was Slow Cooker Rotel Chicken Burrito leftovers.
When I was in Japan, I bought the kids a Pokémon pancake mold. We broke it out this morning for Pikachu pancakes. :)
Besides over filling the mold a bit, they turned out pretty good!
My breakfast was scrambled egg beaters with salsa, green onions, turkey and cheddar cheese.
I spent most of the day picking up the house and tackling my to-do list. Lunch was a tuna sandwich and Cool Ranch Doritos. I’m trying to make space in my refrigerator for Thanksgiving so I’m running out of fresh food. :)
One of the things on my to-do list was to put up the tree (aka Hanukkah Bush):
‘Tis the season!
What magazines do you subscribe to?