Yield: 6 servings.
1½ pounds ground sirloin
3 tablespoons olive oil
1 (8-ounce) package baby portobello mushrooms, sliced
1 (8-ounce) package cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon salt
½ cup red wine (Merlot or Pinot Noir)
1 pint grape tomatoes, halved
1 (28-ounce) can Italian tomato sauce
8 ounces pappardelle pasta, cooked al dente
½ cup Parmesan, shredded
Fresh basil (for garnish)
Cook ground sirloin in a large nonstick skillet over medium-high heat for 5 to 6 minutes or until browned; set aside. Heat oil in the same skillet and add mushrooms; cook for 6 to 8 minutes or until browned. Add garlic and salt; cook for 1 minute. Add wine and cook for an additional 5 minutes, scraping bottom and sides of skillet to loosen browned bits.
Add beef, tomatoes, and tomato sauce to skillet; cook for 5 minutes or until sauce is heated through. Pour mixture over pappardelle; top with Parmesan and fresh basil to serve.