Penne With Tomato Cheese and Beef

Penne Pasta with Meat Sauce

So easy! Penne pasta tossed with a simple lycopersicon esculentum sauce with ground beef, onions, Italian seasoning, garlic, and basil. This penne pasta dish is a perfect, budget-friendly, wednesday meal that everyone will dear.

My female parent made a penne pasta dish the other night that took everyone past surprise.

My skinny-as-a-spatula 10-year old nephew who won't consume anything ate this penne pasta with gusto and asked for more than. My carb-avoiding sister couldn't resist information technology. My begetter declared it a triumph!

Afterward that night, Dad had my mom recount to him exactly what she did to brand this particular penne pasta dish. Thank goodness, because experience has shown that my mother'south memory for recipes has a half-life of simply a few hours.

Sure enough, when we asked her to get in again a few days later (so we could get a good photo for this mail) she had a hard fourth dimension recalling the details. Diligent Dad supplied a few notes and it all came back to her.

Elise Bauer

Tip for the Meat Sauce

The chief trick to this penne pasta recipe? Sufficiently browning the meat for the meat sauce! Which means using a cast iron frying pan on high oestrus, letting the ground beef cook in its ain fat, and not stirring it, and so that the meat has a run a risk to brown well.

How to Store and Freeze

Leftovers of this penne pasta will keep for most five days and reheat well in the microwave. If the mixture seems dry, stir in a splash of water or milk to loosen it up again.

The meat sauce likewise freezes quite well, though not with the pasta. If you want to freeze some or all of the meat sauce for future meals, just skip adding the pasta.

To freeze the sauce by itself, cook the sauce completely, then let it cool completely. Transfer to freezer containers or numberless, and freeze for upwards to 3 months. Thaw overnight in the fridge before reheating, or reheat direct from the freezer over depression rut in a sauce pan. Add a splash or two of water or milk to loosen up the sauce if it seems dry.

Elise Bauer

Try These Other Great Pasta Dinners

• Baked Ziti
• Hamburger and Macaroni
• Pepperoni Pizza Penne Pasta
• Shrimp Pasta alla Vodka
• Pasta Skillet with Chicken Sausage, Cheese, and Spinach

• 8 ounces penne pasta

• Salt

• 2 tablespoons extra virgin olive oil

• ii cups chopped onion (nigh 1 large onion)

• 2 cloves garlic, chopped

• 1 teaspoon Italian seasoning (alloy of dried basil, oregano, rosemary, thyme, marjoram, and savory)

• Dash red pepper flakes

• 1/2 teaspoon fresh thyme ,or a pinch of dried

• Table salt and freshly footing black pepper

• ane pound footing beefiness (16% fatty)

• iii fresh basil leaves, chopped, or 1/2 teaspoon stale basil

• 2 1/2 cups canned chunky tomato sauce (almost one 28-ounce tin, Muir Glen brand if you can become it)

• i teaspoon sugar

• 1 tablespoon chopped fresh parsley

1. Cook the penne pasta:

   Heat to boiling a large pot with four quarts of water in it. Once the h2o is boiling, salt it with 2 Tbsp of table salt. Once the water returns to a eddy add the pasta to the pot.

   Get out uncovered, permit cook on loftier heat with a vigorous boil. Put the timer on for viii-ten minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Bleed.

2. Sauté onions, garlic, with seasonings:

   Once you lot've started to rut the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add together the chopped onion, Italian seasoning and cherry-red pepper flakes.

   Cook for five minutes, stirring occasionally, until the onions are softened. Add together the garlic, fresh thyme, season with common salt and pepper. Cook for an boosted minute, until the garlic is fragrant. Remove from rut and set up aside.

   Elise Bauer

3. Brown the basis beefiness:

   Rut a large bandage iron pan on high rut. Table salt the bottom of the pan generously. Once the pan is hot, break up small chunks of footing beef and add together them to the pan, without stirring. (You may need to work in batches; practise not crowd the pan.) Y'all want the meat to get well browned.

   Elise Bauer

   Elise Bauer

   If the pan is too hot and the meat is called-for, not browning, accept the pan off the oestrus for a piddling, and reduce the heat to medium loftier. On our coil electric stove, information technology takes the high oestrus setting for the meat to brownish sufficiently, but your stove may be different.

   In one case the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to chocolate-brown on the other side. At this point, assuming yous are using a cast iron pan, you can remove the pan from the heat. The residual rut in the pan volition stop cooking the meat.

   Elise Bauer

4. Add beef and tomato sauce to onions:

   Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions.

   Add tomato plant sauce. Apply the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces.

   Add basil. Add together a teaspoon of carbohydrate. Bring to a simmer on low heat, allow melt, uncovered, for 15 minutes.

   Elise Bauer

   Elise Bauer

5. Adjust seasonings and add the pasta:

   Once the sauce has simmered for 15 minutes, adjust seasonings. Add table salt and pepper to taste. Add a niggling more than carbohydrate if the sauce is likewise acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately.

   Elise Bauer

Nutrition Facts (per serving)
516	Calories
28g	Fat
31g	Carbs
36g	Protein

Show Full Nutrition Label Hide Full Diet Characterization

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Nutrition Facts
Servings: 4
Amount per serving
Calories	516
% Daily Value*
Total Fatty 28g	35%
Saturated Fatty 9g	43%
Cholesterol 101mg	34%
Sodium 1051mg	46%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Full Sugars 8g
Protein 36g
Vitamin C 14mg	72%
Calcium 73mg	vi%
Atomic number 26 6mg	32%
Potassium 982mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a mean solar day is used for general diet advice.

Nutrition information is calculated using an ingredient database and should be considered an approximate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Source: https://www.simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/