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Ingredients
8oz DeBoles® Multi Grain Penne
2 T unsalted butter
½ cup onion, diced
¼ cup celery rib, diced
¼ cup carrot, diced
1 ½ T unsalted tomato paste
1 cup full bodied red wine
2 ¼ cups Imagine® Beef Flavored Broth or Cooking Stock
8oz sliced mushrooms
1/8 t dried thyme leaf
¼ t Hain® sea salt
Freshly grated black pepper to taste
1 T water
1 t starch
¼ cup flat leaf parsley coarsely chopped
Directions
- Cook pasta according to package directions, drain
- Melt half the butter over a medium high heat and sauté onion, celery, carrot for 5 minutes or until carrot is tender
- Stir in tomato paste and cook 2 minutes stirring constantly
- Stir in red wine and lightly boil for 10 minutes or until liquid has almost evaporated
- Pour in broth and bring to boil again and cook until liquid has reduced to about 1 cup
- Strain through sieve into a bowl
- Melt remaining butter in pan and sauté mushrooms and thyme
- Cook for 5 minutes and season with salt and pepper
- Combine water with starch add mixture and sauce liquid back to pan and bring to boil
- Reduce heat to low and simmer for 5 minutes
- Combine pasta with sauce and toss to coat well in the pan for about 1 minute
- Divide among 4 warm pasta bowls, sprinkle with chopped parsley (if desired) and serve with warm crusty bread
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