Penne with Meat Sauce
Penne with Meat Sauce
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup beef broth
For the Penne
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add chopped onion to the pot with the beef and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 3
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Pour in the beef broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld.
⏱️ 25 min
- 4
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 10-12 minutes.
⏱️ 12 min
- 5
Drain the cooked penne pasta. You can either add the pasta directly to the meat sauce and toss to combine, or serve the sauce over individual portions of pasta.
⏱️ 2 min
- 6
Serve hot, garnished with grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne with Meat Sauce
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup beef broth
For the Penne
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add chopped onion to the pot with the beef and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 3
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Pour in the beef broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld.
⏱️ 25 min - 4
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 10-12 minutes.
⏱️ 12 min - 5
Drain the cooked penne pasta. You can either add the pasta directly to the meat sauce and toss to combine, or serve the sauce over individual portions of pasta.
⏱️ 2 min - 6
Serve hot, garnished with grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min