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2 Tbsp olive oil
1 medium onion, diced
4 cloves of garlic, minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/2 pound cremini mushrooms, sliced
1 pound lean ground beef
1 28-ounce can crushed Fire Roasted tomatoes
3 Tbsp tomato paste
1/2 cup red wine
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
Salt and freshly ground pepper, to taste
1 pound tagliatelle
Freshly grated parmesan
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook for a minute more, then add the celery and carrot and saute for another 5 minutes.
Add the ground beef and cook until no longer pink. Add the mushrooms and cook for another few minutes. Add the crushed tomatoes, tomato paste, red wine, basil, oregano, and red pepper flakes. This is a good time to pour yourself a glass of wine too! Reduce heat and simmer for about 15 minutes. Add salt and pepper to taste.
While the sauce is simmering, cook the tagliatelle until al dente in a pot of salted boiling water. Serve the sauce over hot pasta with lots of freshly grated parmesan!