Prep Time: 15 Minutes
Cook Time: 20 Minutes
1 Thomas Farms Ground Veal, Meatloaf Mix, or Ground Beef
8 ounces uncooked pappardelle
10 ounces sliced cremini mushrooms (about 3 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
½ cup dry white wine or chicken broth
½ cup sour cream
2 tablespoons chopped fresh parsley
- Cook and drain the pappardelle according to the package directions (reserve ½ cup cooking water). While the pappardelle is cooking, season the veal with salt and pepper. Cook the veal in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.
- Add the mushrooms, onion and garlic to the skillet and cook for 5 minutes or until the vegetables are tender. Stir in the Worcestershire and tomato paste and cook and stir for 2 minutes. Add the wine and cook for 2 minutes, stirring to scrape up any browned bits from the bottom of the skillet.
- Stir in the sour cream and cook just until hot (do not boil). (For thinner sauce, add the reserved cooking water, ¼ cup at a time, until desired consistency.) Season to taste with salt and pepper. Serve the veal mixture over the cooked pappardelle and sprinkle with the parsley.