Meaty Penne Recipes

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PENNE WITH MEATY RAGU



Penne with Meaty Ragu image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

3 cloves garlic, peeled
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1 small yellow onion, roughly chopped
1 tablespoon fresh oregano leaves
2 tablespoons olive oil
1/2 pound ground pork
1/2 pound ground beef
2 tablespoons tomato paste
Kosher salt and ground black pepper
Pinch red pepper flakes
One 28-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
4 large sprigs basil, plus more leaves for garnish
1/2 pound penne pasta
1/2 cup grated Parmesan cheese

Steps:

  • Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
  • Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
  • Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
  • Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

HEARTY PENNE BEEF



Hearty Penne Beef image

This hearty penne beef recipe is comfort food at its finest! The best of everything is found here-it's tasty, easy and a wonderful way to sneak in some spinach for extra nutrition. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-3/4 cups uncooked penne pasta
1 pound ground beef
1 teaspoon minced garlic
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
1-1/2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes. , Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1001mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.

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