About the Dish

4 ounces Fettucine
8 ounces Ground Grass-Fed Beef
6 ounces Mixed Mushrooms
1 Onion
2 ounces Roasted Red Peppers
2 cloves Garlic
2 teaspoons Italian Spice Blend
1/2 cup Diced Tomato
2 tablespoons Grated Parmesan
1 ounce Spicy Greens
1 teaspoon PeachDish Salt
Per Serving
Calories 500
Total Fat 17 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 410 mg
Total Carbohydrates 58 g
Dietary Fiber 6 g
Sugar 10 g
Protein 32 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


The Paulaner Order of Monks loved their doppelbock so much that rather than give it up for Lent they shipped some to the Pope. Fortunately, for the monks, the beer spoiled on the way and the Pope proclaimed it so disgusting that it must be good for you. Thanks to poor refrigeration it stayed on the monk's table at Lent under the moniker of “liquid bread”. History aside, a hearty meal will benefit from a strong sweet doppelbock that is Pope-approved. We suggest Duck-Rabbator from North Carolina.

Dolcetto, Piedmont, Italy

This vibrant, fleshy, spiced Italian red is just the wine for this cool-weather dish.


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Discard any tough mushroom stems. Roughly chop tender stems and caps. • Peel and dice onion. • Peel and mince garlic. • Thinly slice roasted pepper.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes. • Reserve 1 cup cooking liquid. • Drain pasta.
While pasta cooks: • Place a large sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes. • Turn beef. Cook, stirring, until browned all over, 2-3 minutes.
Add mushroom and onion. Cook, stirring occasionally, until onion is translucent, 5-6 minutes.
Stir in roasted pepper, garlic, spice blend (using the full amount will yield a somewhat spicy dish; use less if you prefer), tomatoes with liquid and reserved 1 cup cooking liquid. Reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a sauce consistency, about 5 minutes.
Stir in pasta.
• Remove pan from heat. • Stir in Parmesan and spicy greens. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta mixture between 2 bowls. Enjoy!