Pappardelle with Black Beans, Mushrooms and Bolognese Sauce

Pappardelle with Black Beans, Mushrooms and Bolognese Sauce


Pappardelle with Black Beans, Mushrooms and Bolognese Sauce

Print Recipe

Prep time


Total time





Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Enjoy the flavor of this fabulous pappardelle pasta with tasty GOYA® Black Beans, mushrooms and a simple yet hearty Bolognese sauce using tomato paste and GOYA® Tomato Sauce—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.

  • Ingredients
  • Directions

1 packet

GOYA® Chicken Flavored Bouillon         

2 cups



cremini mushrooms, minced

2 lbs.

ground pork, chicken or beef 

2 cups

yellow onion, small dice


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

2 cups

red wine, dry 


heavy cream

½ cup

fresh basil, thinly sliced

¼ tsp.


2 lbs.

pappardelle pasta

parmesan cheese, grated, for garnish

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.


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.


New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60

Recipe Reviews

No Reviews Yet


Kitchen View