Pappardelle with Black Beans, Mushrooms and Bolognese Sauce

Name: Pappardelle with Black Beans, Mushrooms and Bolognese Sauce
Prep time: 30M
Total time: 60M
Yield: 12 Servings
Ingredients: 1 packet Chicken Flavored Bouillon; 2 cups water; 4 tbsp. Extra Virgin Olive Oil; 1½ lbs. cremini mushrooms, minced; 2 lbs. ground pork, chicken or beef; 2 cups yellow onion, small dice; 1½ tsp. Minced Garlic; 2 cups red wine, dry; ½ cup Tomato Paste; 2 cups Black Beans; 1 can GOYA® Tomato Sauce; 1½ cups heavy cream; ½ cup fresh basil, thinly sliced; ¼ tsp. nutmeg; Adobo All-Purpose Seasoning with Pepper; 2 lbs. pappardelle pasta; parmesan cheese, grated, for garnish

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Enjoy the flavor of this fabulous pappardelle pasta with tasty GOYA® <a title="Black Beans" href="https://goya.com/en/products/black-beans-dry" data-udi="https://goya.com/en/products/black-beans-dry">Black Beans</a>, mushrooms and a simple yet hearty Bolognese sauce using tomato paste and GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>—a delicious Spanish-style sauce made with a secret blend of spices that will elevate the flavor of any recipe that calls for tomato sauce. Make this delicious entrée any day of the week, just don’t forget to sprinkle a little bit of parmesan cheese on top.

Total Time

60m

Prep Time:30m

Yields:12 Servings

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Ingredients

1 packet

GOYA® Chicken Flavored Bouillon

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2 cups

water

4 tbsp.

GOYA® Extra Virgin Olive Oil

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1½ lbs.

cremini mushrooms, minced

2 lbs.

ground pork, chicken or beef

2 cups

yellow onion, small dice

1½ tsp.

GOYA® Minced Garlic, or 3 cloves garlic, peeled and minced

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2 cups

red wine, dry

½ cup

GOYA® Tomato Paste

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2 cups

GOYA® Black Beans, dry

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1 can
(8 oz.)

GOYA® Tomato Sauce

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1½ cups

heavy cream

½ cup

fresh basil, thinly sliced

¼ tsp.

nutmeg

GOYA® Adobo All-Purpose Seasoning with Pepper, as needed

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2 lbs.

pappardelle pasta

parmesan cheese, grated, for garnish

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Directions

Kitchen View

Step 1

Prepare beans according to package directions; chill/store beans in cooking liquid.

Step 2

Drain beans in strainer; discard liquid.

Step 3

Add bouillon and water to saucepot, and bring to simmer. Remove from heat and set aside until ready to be used in Step #8.

Step 4

In large pot over high heat, add olive oil. Add mushrooms, and sauté until golden and all moisture has evaporated, about ten minutes.

Step 5

Add meat, and cook until browned. Add onion, and cook until soft, about five minutes. Add garlic, and cook one minute more.

Step 6

Add wine, stirring to release any drippings sticking to bottom of pot. Allow mixture to cook five minutes more, or until wine is mostly evaporated.

Step 7

Add tomato paste, stir well and sauté until it turns brick red.

Step 8

Add bouillon broth to meat mixture, and combine all ingredients well. Simmer until reduced, about 3-5 minutes.

Step 9

Add beans, tomato sauce and cream, and cook until sauce thickens. Add basil, and season with nutmeg and Adobo to taste. Cook one minute more, until flavors are well blended. Sauce is now ready to add to cooked pasta, or will store in refrigerator up to four days.

Step 10

Bring large pot salted water to rolling boil. Add pasta, and follow package directions.

Step 11

Drain cooked pasta in colander, and shake well to remove any extra water clinging to pasta. Pour into large serving bowl. Add sauce, and toss together until pasta is evenly coated. Sprinkle with parmesan.

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