Penne With Meaty Ragu Recipes

ONE SKILLET CHEESY PENNE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick, oven proof skillet or Dutch oven over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
• Add bell pepper and garlic and cook for 1 minute. Stir in crushed tomatoes, fire roasted tomatoes, tomato paste, chicken bouillon, sugar, and all seasonings and bring to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally.
• After 10 minutes, stir in the water and pasta. Cover, increase heat to medium-high and cook at a vigorous simmer (you may need to decrease heat), stirring occasionally and replacing lid, just until the pasta is al dente, 12-16 minutes. Taste pasta often as reaches the end of cooking to ensure you don't overcook your pasta.
• Stir in the cream, Parmesan, and cheddar until well combined. Top the pasta evenly with mozzarella. Transfer the skillet to the oven (on the middle rack) and broil until the cheese is melted and golden, 2-3 minutes. Let sit at least 5 minutes before serving.
• This makes wonderful leftovers - I think the flavors are even better the next day!

PENNE WITH RAGU ALLA BOLOGNESE

Steps:

• In a large skillet, saute the onions and carrots in the olive oil over medium heat. After five minutes, add the garlic and continue until the onion is translucent.
• Season the beef with the herbs de provence, parsley, salt and pepper. Add the seasoned beef to the skillet and gently brown the beef over low to medium heat, continue for about five minutes while continuing to stir the meat.
• When the beef has been lightly browned, add the red wine and milk. After allowing the liquid to evaporate off, add the four cups of tomato sauce and stir well.
• Continue simmering on low heat for at least one hour. Add the al dente cooked penne and again stir well until the penne is well coated with sauce. Simmer for five to ten more minutes.
• Serve while hot, garnished with fresh parsley and Parmigiano-Reggiano cheese to taste.

PENNE WITH MEAT RAGU

Steps:

• 1. chop carrot, celery and onion finely. In a large pot, heat olive oil and add chopped vegetables and sauté until the onion is pale in color or blonded. Add to ground meat and sauté until it starts to brown. Add the peeled tomatoes and the tomato concentrate, if desired. Add salt and pepper to taste and reduce heat to low. Cover and cook sauce for about three hours over low heat. Stir occasionally with a wooden spoon to keep it from sticking to the bottom of the pot.
• 2. When ready to eat, cook the penne in boiling salted water for about three quarters of the cook time, very al dente. Drain and toss in a pan with a Ragu adding a bit of beef stock if needed to dilute the sauce, and finish cooking the pasta for a minute or two with the sauce. Serve hot with parmigiano reggiano grated on top if desired. Makes four servings.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
• Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
• Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
• Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
• Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
• Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
• Return the pasta to the pot; add in the Ragu; mix to combine.
• Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
• If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
• Season with more salt and pepper.
• Divide on plates and top with more cheese.

MEATY PENNE

Steps:

• In a large nonstick skillet, cook the chorizo over medium-high heat until cooked through, breaking up the chorizo into 1/3- to 1/2-inch pieces with a wooden spoon, 12 to 14 minutes. Drain on paper towels and cool.
• Heat the oil in the same skillet over medium heat. Add the garlic, carrots, celery and onions. Cook until the vegetables are tender but not at all brown, stirring often, 8 to 10 minutes. Add the salami and tomatoes. Bring the sauce to a simmer. Cover, reduce the heat to low and cook gently until the flavors blend, stirring occasionally, 15 to 20 minutes. Season with the 1/4 teaspoon salt and the pepper. Remove the skillet from the heat and add the arugula and basil. Stir until wilted.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta into a serving dish.
• Add the chorizo sauce to the pasta. Toss to combine, adding the reserved pasta water, if needed, to loosen the sauce.
• Top with the Parmesan and serve.