Wild Mushroom and Beef Pasta Sauce
Elevate your next pasta night with this rich and flavorful Wild Mushroom and Beef Pasta Sauce, a hearty blend of earthy wild mushrooms, tender ground beef, and aromatic herbs simmered to perfection in a luscious tomato base. Infused with the depth of dry white wine, savory beef stock, and a finishing touch of velvety heavy cream, this sauce pairs beautifully with robust pasta varieties like pappardelle or tagliatelle. The combination of shiitake, cremini, and oyster mushrooms brings an irresistible umami punch, while fresh parsley and optional Parmesan cheese provide the perfect garnish. Ready in just over an hour, this recipe delivers easy gourmet comfort for family dinners or special occasions alike. Keywords: wild mushroom pasta sauce, beef pasta sauce, creamy tomato sauce with mushrooms, hearty pasta recipes, savory beef and mushroom sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 12 ounces wild mushrooms, cleaned and roughly chopped (e.g., cremini, shiitake, oyster)
- 1 cup dry white wine
- 1 cup beef stock
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.5 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil and unsalted butter in a large, heavy-bottomed skillet or pot over medium heat.
Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and sauté for 1 minute, or until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if necessary.
Increase the heat to medium-high, then add the wild mushrooms. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 7–10 minutes.
Deglaze the pan by pouring in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3–4 minutes.
Add the beef stock, crushed tomatoes, tomato paste, dried oregano, dried thyme, bay leaf, salt, and ground black pepper to the skillet. Stir until well combined.
Reduce the heat to low and simmer the sauce, uncovered, for 25–30 minutes. Stir occasionally to prevent sticking and allow the flavors to meld.
Remove the bay leaf and stir in the heavy cream. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the sauce over your favorite pasta, such as tagliatelle, pappardelle, or spaghetti. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 5566 mg | 242% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 39.6 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1636 mg | 126% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5010 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
