Pam's Easy Mini Penne with Meat Sauce

Pam Ellingson


Ground chuck and sweet Italian sausage combine with green olives to make a savory meat sauce over mini penne pasta. Served with a salad of fresh mixed greens from the garden and a slice of toasted, buttered Asiago cheese bread.
This was a quick and delicious dinner.

pinch tips: How to Tie a Roast





15 Min


35 Min


Stove Top


1 1/2 to 2 c
mini penne pasta, uncooked
1 to 2 Tbsp
vegetable or olive oil
1 large
shallot minced
1 clove
garlic minced
1/2 lb
ground chuck
1/2 lb
italian sausage, sweet, casings removed
1/2 medium
red sweet bell pepper, diced
1/2 medium
zucchini squash, diced
1 can(s)
rosemary and basil flavored diced tomatoes
2 Tbsp
tomato paste
2/3 to 1 can(s)
12 oz can v-8 juice (approximate)
2 to 3 Tbsp
minced italian parsley
1 to 2 tsp
each oregano, thyme, and marjoram, minced
1/4 tsp
celery salt
1 to 2 tsp
salt and pepper to taste
1/2 c
roughly chopped green olives
2 to 3 oz
grated asiago cheese for serving

Directions Step-By-Step

In a large saute pan or skillet, heat oil and add minced shallot and garlic. Stir and cook until fragrant but not brown. Add ground chuck and Italian sausage, broken into small bite sized pieces and saute until browned. Add remaining ingredients except sugar, salt and pepper, and olives. Mix well, stir occasionally and let simmer
on medium low for about 20 minutes. Add olives and taste to adjust seasoning with salt and pepper. Add as much or as little of the sugar as you like, per your preferences. Simmer until sauce is thick enough for your taste. (I like mine really thick)
While sauce is simmering, cook the pasta according to package directions, drain and keep warm.
To serve, place a portion of penne on the plate, top with 1/4 of the meat sauce and sprinkle with grated Asiago Cheese. Pass more cheese at the table if desired.

About this Recipe

Course/Dish: Beef, Pasta, Other Sauces
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids