About the Dish

6 ounces Fettucine
8 ounces Ground Grass-Fed Beef
6 ounces Mixed Mushrooms
1 each Onion
2 ounces Roasted Red Peppers
2 cloves Garlic
2 teaspoons Italian Seasoning
1/2 cup Diced Tomato
2 tablespoons Grated Parmesan
1 ounce Greens
1 teaspoon PeachDish Salt
Per Serving
Calories 610
Total Fat 17 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 70 mg
Sodium 550 mg
Total Carbohydrates 77 g
Dietary Fiber 6 g
Sugar 10 g
Protein 36 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 winter meal will benefit from a strong sweet doppelbock that is Pope-approved.

Suggestion: Ayinger Celebrator Doppelbock, Aying, Germany Georgia Local Recommendation: Arches Mystick Bock, Hapeville, Georgia

Sangiovese – Tuscany, Italy

Tuscan dishes deserve Tuscan wine – and cookbooks dating back to the 1st century BC should be all the proof you need. Sangiovese is a game changer of a grape because is straddles bright red fruit like sour cherry and pomegranate with rose petals, mushroom, tar, dusty earth, and tannin – how’s that for complexity? It does it all in a perfectly medium-bodied wine that doesn’t need new oak to make it great. Keep one eye on your taste buds when you get that bite of meatball full of Italian spices and dusted with parmesan – it’s pairing that has been developed over centuries.

Pairing - Badia A Coltibuono, Chianti Classico Riserva Estate – Chianti Classico, Tuscany, Italy


Fill a saucepot with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While you are waiting for the pasta water to boil, prepare your mise en place: Discard any tough mushroom stems, and roughly chop mushroom caps and tender stems. Peel and dice onion. Peel and mince garlic. Cut red peppers into thin, 2-inch-long strips.
When the pasta water is boiling rapidly, add pasta, stirring to prevent sticking. Cook until pasta is tender but not mushy, 5-6 minutes. Remove and reserve 1 cup pasta cooking water. Drain pasta in colander, but do not rinse.
While pasta is cooking, place a large sauté pan over high heat. Add 1 teaspoon olive oil. When oil is shimmering add ground beef in small pieces. Cook without stirring until browned on bottom, 3-4 minutes. Turn pieces, and brown on second side, 2-3 minutes.
Add mushrooms and onion, and cook, stirring occasionally, until onion is translucent, 5-6 minutes. When the pasta is finished cooking drain it in colander, but do not rinse.
Stir in red peppers, garlic, spice blend (this will yield a slightly spicy dish, use half or less if you prefer a milder flavor), tomatoes with liquid and 1 cup reserved pasta cooking water. Reduce heat to low, and simmer 5 minutes, stirring occasionally.
Add pasta to sauce, and stir to incorporate.
Remove sauce from heat. Stir in Parmesan and spicy greens. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta and sauce between 2 bowls. Enjoy!